Bring a large stock pot filled with water to a boil, do not add salt as this will draw water out of the beans. Drop the beans into the rapidly boiling water and cover for 3 to 5 minutes till crispy tender.
While beans are cooking make a large bowl of ice water. Drop the crispy tender beans into the ice water to stop the cooking. Pour cooled beans into colander to drain.
In a large bowl combine green onion, garlic, vinegar and olive oil.
Cut cool dried beans into 1/2 inch lengths; toss with dressing and figs.