Green bean salads are no longer out of the ordinary—they’re part of most good grocery store deli offerings nowadays. And I love them, but never as much as when I’ve made one myself from the little French beans (haricots verts) I find at my farmers market, tossed with red onion slivers and dressed with salsa flavors. The salad is prettiest when you use bottled green tomatillo salsa, but tomato salsa has wonderful flavor too. By the way, this salad’s great for picnics.
- 16 ounces (about 5 loosely packed cups) green beans, tops and tails broken off
- 1 small red onion, thinly sliced
For the Salsa Dressing
- 1/2 cup oil vegetable oil, olive oil or a mixture of the two
- ½ cup Frontera Tomatillo Salsa
- 2 tablespoons fresh lime juice
- ¼ cup chopped cilantro, plus more for garnish
- 1 teaspoon Salt
- Scoop the green beans into a microwaveable bowl, sprinkle on a tablespoon or so of water, cover tightly with plastic and poke a few holes in the top. Microwave on high (100%) until the green beans are tender-crunchy, usually about 3-5 minutes. Uncover (careful: there will be trapped steam) and tip off any water. Let cool.
- While the green beans are cooling, combine the oil, salsa, lime juice and salt in a blender jar or food processor. Process until smooth. Pour into a jar and stir in the cilantro.
- Add the onion to the cooled green beans. Shake the dressing to combine thoroughly, then drizzle on. Toss to combine. Sprinkle with additional cilantro, and the salad’s ready to serve.