I make this salad with yellow runner beans, but you can certainly make it with green beans! Also, if you tend to like a bit more heat, leave (all or some of) the veins and seeds in the chile pepper.
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
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.
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.
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.
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