Bean salad

Ingredients

• 1 pound / 16 oz. yellow runner beans
• 1 Serrano chili, stemmed and seeded
• 5 green onions, green parts trimmed & reserved
• a big handful of cilantro
• 1 clove garlic, peeled and smashed
• 3/4 teaspoon fine grain sea salt
• 1 Tablespoon sunflower oil
• 1 cup coconut milk, well mixed
• 1- 2 Tablespoons freshly squeezed lemon juice, or to taste
• 2 big handfuls / 1/2 cup toasted pepitas (pumpkin seeds)

Instructions

1. Cut the beans into 1-inch segments.
2. Cook in a pot of well-salted water for 1-2 minutes, drain, and run under cold water to stop cooking. Drain, and shake off as much water as possible. Set aside.
3. To make the dressing, pulse the chili, onions, cilantro, garlic, salt, and sunflower oil into a paste with a food processor.
4. Pulse in the coconut milk in two additions, before adding the lemon juice to taste, a half tablespoon at a time.
5. Place the beans in a large bowl with most of the pepitas.
6. Toss well with a generous amount of the dressing (you'll have plenty of leftover), and, this is a salad that benefits from over-dressing versus under.
7. Serve in a bowl or platter topped with the remaining pepitas.

Notes