Yellow Bean Salad

Name: Yellow Bean Salad
Ingredients: 1 pound / 16 oz yellow runner beans; 1 serrano chile, 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; 1 1/2 cups tiny pan-fried tofu cubes, optional; basil flower garnish, optional

12 ingredients

1 steps

Ingredients

1 pound / 16 oz yellow runner beans
1 serrano chile, 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
1 1/2 cups tiny pan-fried tofu cubes, optional
basil flower garnish, optional

Directions

1

{"0":"Cut the beans into 1-inch segments on a deep bias. Cook in a pot of well-salted water for just 30 seconds, drain, and run under cold water to stop cooking. Drain, and aggressively shake off as much water as possible. Set aside.","2":"To make the dressing, pulse the chile, 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.","4":"Place the beans in a large bowl with most of the pepitas and tofu cubes (if you're using them). Toss well with a generous amount of the dressing (you'll have plenty of leftover), even so, as I mention up above, this is one of those salads that benefits from over-dressing versus under. Serve in a bowl or platter topped with the remaining pepitas and tofu, and basil flowers if you happen to have them."}