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Green Bean Salad |
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Serves: 4
Print this Recipe
(Ensalada de Ejotes)
Category: Vegetable Salads
Young and tender green beans are best for this salad. Cook them until crisp-tender and still bright green. The salad is presented on a platter, but it can also be arranged on individual salad plates. Serve with sauced meats or poultry.
1/2 white onion, thinly sliced
1 pound fresh green beans, trimmed
3 tablespoons vegetable oil or olive oil
2 teaspoons white wine vinegar
1/2 clove garlic (small), mashed
1/2 teaspoon salt, or to taste
2 medium tomatoes, cut into wedges
2 tablespoons chopped fresh cilantro
1. In a large deep skillet, or wide saucepan, bring about 1 quart of water to a boil. Add the onion, and blanch 20 seconds. With a slotted spoon, remove the onions, and put into a bowl of cold water to stop the cooking; then drain well. In the same boiling water, cook the green beans, uncovered, until the beans are just a bit limp, but still bright green and crisp-tender, 5 to 6 minutes. Drain immediately, and rinse under cold running water to stop the cooking.
2. Put the well-drained onions and green beans in a large bowl. Add the oil, vinegar, garlic, and salt. Toss well to coat, and put the vegetables on a serving platter. Arrange the tomatoes around the beans, and sprinkle the cilantro over all.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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