A prime example of a great recipe I always forget exists. This is the ultimate bring-to-work leftover salad–no worrying about spilling dressing or soggy veggies. However, often forget that it needs to marinate for 30 minutes and it always throws off my dinner timing. Don’t be like me.
If you don’t like spicy, omit the jalepenos and decrease the amount of onion. Wuss.
Mexican Green Bean Salad
from Simply Recipes
- 1 lb fresh green beans, strings removed, ends snapped off, cut in half into about 1 1/2 inch length pieces
- 1/4 cup onion, finely chopped
- 2 Tbsp lime juice or white vinegar
- 1 Tbsp olive oil
- 1/2 teaspoon sea salt
- 1/2 teaspoon dried oregano (Mexican oregano if you can get it)
- 3/4 cup packed, chopped cilantro
- 1/3 cup canned, pickled jalapeño chili peppers, sliced
- 1/3 cup chopped red onion
- 1/2 cup crumbled cotija cheese (salty Mexican cheese that resembles feta)
- 1/2 avocado, sliced or cut into inch long pieces
- 1 medium tomato, cut into 8 wedges, or a cup of halved cherry tomatoes
- Bring a large saucepan of salted water to a boil. Add the beans and simmer until just crisp tender, about 5 minutes. Drain the beans and run cold water over them to cool them quickly. Drain completely.
- Place beans in a large bowl. Gently mix in the the lime juice or vinegar, olive oil, 1/4 cup onion, sliced pickled jalapeños, sea salt, oregano and cilantro. Let sit for half an hour.
- When ready to serve, gently mix in the chopped red onion and cotija cheese. Serve the avocado slices and tomato wedges on the side or mixed into the salad.
No pictures this time, friends. I made this on Sunday and its allllll gone. I promise its pretty. Lots of colors and all that jazz.