1 lb. green beans
3 tablespoons sesame seeds
2 tablespoons peanut oil or vegetable oil
2 green cayenne chilies, seeded and sliced into rings (or substitute Serrano or jalapeno peppers)
½ teaspoon salt
2 to 3 tablespoons fresh lemon juice
Cook the beans in a large pot of boiling salted water until just tender and still slightly firm. Drain, rinse in cold water for a moment to cool them down, and then cut on the diagonal into ½-inch lengths. Place into your serving bowl.
Heat a dry heavy skillet over medium-high heat. Add sesame seeds, lower heat to medium and dry roast, stirring constantly with a wooden spoon, until lightly touched with gold and aromatic. Allow to cool then transfer to a spice/coffee grinder and grind to a coarse powder, set aside.
Heat the oil in the same skillet you used for the sesame seeds over medium-high heat. Toss in the chopped chiles and stir-fry for about 30 seconds. Pour the chilies and hot oil over the beans and toss. Sprinkle on the ground sesame seeds and salt to taste, toss. Add the lemon juice and toss.
Serve warm or at room temperature. If you wish, add chopped cilantro or mint to the salad just before dressing.
Notes and Instructions
Recipe Source: Mangoes and Curry Leaves by Jeffrey Alford and Naomi Duguid