Yellow Bean Salad

Ingredients

• Green beans

  Snap beans, raw

  2 cup, pieces or 200g

• Serrano pepper

  Raw

  1 pepper or 6g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  5 medium or 75g

• Fresh cilantro

  Coriander leaves, raw

  4 tbsp or 4g

• Garlic

  Raw

  1 clove or 3g

• Salt

  Table

  ¾ tsp or 5g

• Canola oil

  1 tbsp or 14g

• Coconut milk

  Nuts, canned (liquid expressed from grated meat and water)

  1 cup or 226g

• Lemon juice

  Raw

  2 tbsp or 30g

• Sunflower seed kernels

  Seeds, dry roasted, without salt

  1 oz or 28g

• Tofu

  Firm, prepared with calcium sulfate and magnesium chloride (nigari)

  1 ½ cup or 378g

• Basil

  Spices, dried

  1 tsp, leaves or 0.7g

Directions

1. Cut the beans into 1-inch segments on a deep bias. Cook in a pot of well-salted water for 30 seconds, then drain and rinse under cold water to stop cooking. Shake off excess water.
2. In a food processor, pulse the serrano pepper, scallions, cilantro, garlic, salt, and canola oil into a paste. Gradually add the coconut milk, then incorporate the lemon juice to taste.
3. Combine the beans, most of the sunflower seeds, and tofu cubes in a large bowl. Toss with the dressing and top with the remaining seeds, tofu, and basil.

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• Four Bean Salad
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