Green Bean Salad with Pumpkin Seed Dressing

1. 1

   Toast pumpkin seeds in a dry small heavy skillet over moderately low heat, stirring frequently, until puffed but not browned, about 6 minutes.

2. 2

   (If using pine nuts, toast until pale golden, about 7 minutes.)

3. 3

   Transfer to a plate to cool.

4. 4

   Reserve 1 tablespoon seeds, then puree remaining seeds in a blender with garlic, oil, water, lemon juice, cumin, salt, and 1 tablespoon cilantro until smooth.

5. 5

   Cook beans in a large pot of boiling salted water until just tender, 4 to 6 minutes.

6. 6

   Drain in a colander, then plunge into a bowl of ice and cold water to stop cooking.

7. 7

   Drain beans and pat dry.

8. 8

   Arrange beans on a plate and drizzle with two thirds of dressing.

9. 9

   Top with tomatoes and remaining dressing, then sprinkle with remaining tablespoon cilantro and reserved pumpkin seeds.

* Per serving · 4 servings · Values may vary.

No additional tips available.