Green Bean Rice Salad

Step 1

Cook 1 cup rice in 2 cups water with a pinch of salt until tender, about 18 minutes. Fluff and let cool slightly.

Step 2

Trim 8 oz green beans and cut into 1-inch pieces. Blanch in boiling salted water until bright green and crisp-tender, about 3 minutes. Drain and rinse with cold water.

Step 3

In a dry skillet over medium heat, toast 0.5 cup cashews and 0.5 cup coconut flakes, stirring often, until golden and fragrant, about 4 minutes. Remove from pan.

Step 4

In a large bowl, whisk together the juice of 1 lime, 2 tbsp olive oil, 0.5 tsp salt, and 0.25 tsp black pepper.

Step 5

Add the cooked rice, green beans, and toasted cashews and coconut to the dressing. Toss well to coat.

Step 6

Let the salad sit for 5 minutes to absorb flavors. Serve warm or at room temperature.