Lightly smash the cucumbers with a rolling pin and cut them into bite-size pieces. Toss them with a pinch of salt in a medium bowl and let it sit for about 15-20 minutes

Meanwhile, place the green beans in a zip-lock bag, seal, and smash them with the rolling pin until most of the beans are split open and bruised

Prepare the vinaigrette by whisking together ½ pouch of Gingery miso sauce with the sesame oil, chili flakes, and the vinegar. Add salt to taste

Add the dressing to bag and toss with the beans to coat them evenly

Drain the cucumbers and add them to the bag with the beans. Shake gently to combine. Transfer the salad to a plate and garnish with the scallions and sesame seeds