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 ⓘ
Instructions
- 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.
Nutrition & Diet Analysis (per serving)
356
kcal
18% DV
Protein
Fat
Carbs
Diet fit
Low-carb
Under 400 cal
Contains
Milk
Soy
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).