Toast the hulled hemp seeds on a dry skillet heated to medium high. Toss continuously until they are lightly browned.
Bring water to a boil, add green beans and cook slightly, until they are just tender, approximately five minutes. Set aside.
Toss the hemp seeds, green beans, tomato, cheese, hemp oil, cider vinegar, salt and pepper. Allow the salad to chill completely and serve at room temperature.