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Mexican Green Bean Salad

1 lb. fresh green beans, ends snapped off, cut into 1 1/2 inch pieces
1/4 cup onion, finely chopped
2 T. freshly squeezed lime juice
1 T. olive oil
1/2 tsp. sea salt
2 tsp. fresh oregano finely chopped
3/4 cup packed, chopped cilantro
1/3 cup sliced pickled jalapeno or fresh or chili peppers
1/3 cup chopped red onion
1/2 cup crumbled cotija cheese, a salty Mexican cheese resembling feta (optional)
1/2 avocado, or more sliced or cut into long strips
1 medium tomato cut into 8 wedges or one cup halved cherry tomatoes

1. Bring large sauce pan of salted water to boil Add beans and simmer just until tender/crisp, about 5 minutes. Drain completely.

2. Place beans in large bowl. Gently mix in lime juice, olive oil, 1/4 cup onion, jalapenos, salt, oregano and cilantro. Let sit for half an hour. (Important to do this for maximum flavor!)

3. When ready to serve, gently mix in chopped red onion, if using, and cheese, if using. Serve the avocado and tomato on the side or mixed in.

Serves 4.


Adapted from: Elizabeth-berg.com





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