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

  ¼ cup or 4g

• Garlic

  Raw

  1 clove or 3g

• Salt

  Table

  ¾ tsp or 5g

• Sunflower oil

  Linoleic (less than 60%)

  1 tbsp or 14g

• Coconut milk

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

  1 cup or 240g

• Lemon juice

  Raw

  2 tbsp or 30g

• Sunflower seed kernels

  Seeds, dry roasted, without salt

  1 oz or 28g

• Tofu

  Raw, firm, prepared with calcium sulfate

  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 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.
3. Place the beans in a large bowl with most of the sunflower seeds and tofu cubes. Toss well with a generous amount of the dressing. Serve in a bowl or platter topped with the remaining seeds, tofu, and basil. Enjoy!
4. Recipe from: http://www.101cookbooks.com

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