This is a cooked dish, but it is served salad-style. That is, arranged on a platter and served warm or at room temperature. You can serve this right out of the pan too as a side. You can also just cook the green beans and, after draining and cooling, combine them with the remaining, raw ingredients for a more traditional salad. If you choose this latter route, sub out the cumin seeds for ground cumin and add a splash of lemon juice or vinegar to the mix.
4 c or so green beans, trimmed
2 T vegetable oil
2 c chopped sweet onion
1 fresh hot pepper, seeded and ribs removed if you like, finely chopped
1 t cumin seeds or 3/4 t ground cumin
1 T ground coriander
2 – 3 tomatoes, chopped (peeled and seed if you like)
salt and black pepper, to taste
1/4 c fresh, chopped herb
1. Boil or steam the green beans until crisp-tender. Drain well. If making a more traditional salad, cool the beans in an ice water bath and drain again. Chop into pieces and combine with the remaining ingredients. If making the cooked, salad-style dish, go to step 2.
2. Chop drained beans into pieces. Heat the oil in a large skillet. Add the onion, hot pepper, and cumin seeds and sauté for about 6 or 7 minutes, until the onion is softened. Add coriander and cook another minute. Stir in the chopped tomatoes and cook for about 5 minutes, stirring and breaking the tomatoes us some. Add the green beans, salt, and pepper, stirring to combine.
3. Reduce heat, cover and cook for 5 to 10 minutes–the time will depend on how crispy you want the beans to remain. When you are satisfied with their texture, remove from heat and stir in the fresh herb. Taste for seasoning. Transfer to a serving platter and serve warm or at room temperature.