Clean and chop the wing beans into the desirable size. Boil 4 cups of water with 1 tsp salt. When it comes to a rapid boil, toss the chopped wing beans in and turn off the heat. Let the wing beans sit in water till it changes its color and turns bright green. Strain it immediately and place it in ice cold water to stop it from cooking further.
Place the blanced wing beans in a large bowl. Add the freshly grated coconut and a pinch of salt. Squeeze some fresh lime juice and toss well.
For the tempering, heat the oil in a pan. Add the mustard seeds and the dry red chilies. When the mustard seeds are spluttering add the curry leaves and turn off the heat. Add the tempering to the salad and serve immediately.
2 cups chopped wing beans
1 cup fresh grated coconut
1-2 tbsp lime juice
1 tbsp coconut oil
1 tsp black mustard seeds
1-2 dry red chili
2 springs on fresh curry leaves