Bean salad
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
- Cut the beans into 1-inch segments.
- 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.
- To make the dressing, pulse the chili, onions, cilantro, garlic, salt, and sunflower oil into a paste with a food processor.
- Pulse in the coconut milk in two additions, before adding the lemon juice to taste, a half tablespoon at a time.
- Place the beans in a large bowl with most of the pepitas.
- 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.
- Serve in a bowl or platter topped with the remaining pepitas.
Notes
You can use green beans, yellow beans, jumbo beans, bush beans, long beans, etc.
http://www.101cookbooks.com/archives/yellow-bean-salad-recipe.html