Ingredient ! half cup coconut cream (made at home as described here, or out of the can). 3 cups washed and thinly sliced green beans. three by four cup finely diced tomatoes.  three by four cup peeled and thinly sliced cucumbers. half cup unsweetened coconut flakes. 1 very finely sliced jalapeno pepper, seeds removed. juice of one lemon. salt and pepper to taste.
Preparation ! In a pot of simmering water, lightly blanch the green beans by dunking them into the simmering water for about 1 minute. Then strain to remove, and cool by running fresh water over them Combine green beans, diced tomatoes, cucumber, jalapeno, and coconut flakes in a large bowl. In a separate bowl, combine the coconut cream with the lemon juice, and a bit of salt and pepper whisk with a fork and adjust ingredients to your taste, adding more salt/etc. if needed! toss the dressing into the salad and mix to coat.  Store in the fridge for at least an hour to chill and allow the flavors to mingle. ENJOY!