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Shred the peeled, seeded papaya using the large holes of a box grater or a julienne peeler to produce long, thin strands. You should have about 4 cups of shredded papaya. Transfer to a large mixing bowl.
If you have a mortar and pestle, lightly pound the green beans in batches — 4 to 5 firm strikes each — until they are slightly bruised and split but still hold their shape. If you don't have a mortar, place the beans in a zip-top bag and roll firmly with a rolling pin. Add the bruised beans to the bowl with the papaya.
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