Char the Peppers: Heat a large skillet over medium-high heat, adding tomatillos and serrano pepper. Cook for 4-6 minutes until skins blacken.

Steam Peppers: Transfer charred peppers to a bowl, cover, and steam for about 5 minutes for easier peeling.

Make the Sauce: Blend steamed Anaheim pepper, garlic, cilantro, charred tomatillos, honey, lime juice, olive oil, tamari, and salt in a food processor until smooth.

Prepare Salad: In a bowl, combine sliced red onion, diced cucumber, chopped cilantro, lime zest, lime juice, and salt. Toss until combined.

Heat Beans: Sauté drained and rinsed white beans in the same skillet with a splash of olive oil for 1-2 minutes.

Combine: Mix the warmed white beans with the tomatillo sauce in the skillet until well coated.

Serve: Spoon sauced beans into bowls, top with salad mixture, drizzle with olive oil, sprinkle with salt, and add avocado slices.