I'm going to argue that this is a summer salad better overdressed than under. And, it's all about getting your hands on the best beans you can find. No joke, if all you can find are crap beans, make it with something better - great broccoli or even cauliflower. I go the extra mile here and slice yellow beans into bite-sized segments, but you can certainly stop at topping and tailing. The dressing is green chile-spiked, cilantro-flecked, and coconut milk-based. It's creamy yet vibrant, and the sort of dressing that works with the recipe at hand, as well as just about anything else you have coming out of the garden or off the grill (the recipe will leave you with a good amount of extra). When you're tired of simple summer vinaigrettes, give this dressing a go instead.
It's a personal preference, but I think this sort of creamy dressing goes best with ingredients that have a lot of structure and crunch - part of the reason I paired it with green beans here. Crunchy romaine or little gem lettuce might be another option. Celery would be tasty, or like I mention up above, broccoli or cauliflower. I'm sure you all could come up with other ideas I'd never think of. Anyway, its a favorite dressing. I even thin it out on occasion with a couple cups of simple broth, seasoning it to the point that it tastes good on its own. I bri! ng it to a simmer, then make a quick one-pot soup with egg noodles and crunchy vegetables or tiny tofu cubes and crunchy vegetable. Easy for weeknights or those nights when I want something easy and good in no time at all.
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