CH and I had a great weekend! We are moving to a new city in a few months and we visited the city to look at apartments and neighborhoods! It’s a new city to both of us, so we are trying to do our research ahead of time and figure out what area of town will suit us best! Luckily, we already have some great friends in the city and more friends moving at the same time as us, so we are really looking forward to getting there.
Anyways, back to food! We ate out all weekend and indulged in more than a few drinks with friends! We finished off the weekend with a delicious dim-sum lunch with some old friends from Vancouver and we left feeling a little guilty and craving some vegetables! Don’t get me wrong, I don’t regret the great food, but we needed something to get back on track a little.
I’ve been making this salad for years. You might remember in my Avocado & Chickpea post where I said that I make the same salad, over and over. Well, during the summer season, this is one of them! I decided to make this for dinner on Sunday as I wanted something to fulfill our craving for something light and fresh, but that would leave us full and satisfied.
This salad is a delicious blend of green beans, fresh salsa (even better during peak tomato season!), goat cheese and toasted almonds. It is perfect as a main meal salad, perhaps topped with a grilled piece of fish, or as side dish to a barbecue meal. This is a great salad for a pot-luck as it is easy to transport and stays fresh (just wait to top the beans with the salsa)!
Give it a try, or bookmark it for the summer salad season which I am trying to tell myself is OH SO CLOSE!!
Green Bean Salad with Salsa Fresca
Yield: 4 servings of the salad (you will have extra salsa fresca – it’s great with taco chips or with eggs!)
Prep Time: 25 minutes
Cooking Time: 5 minutes, max
- 1 lb of fresh green beans
- 1 tbsp of olive oil
- 1 cup of salsa fresca (recipe below)
- 1/2 cup almonds, toasted and coarsely chopped
- 3/4 cup goat cheese, crumbled (or substitute feta cheese)
- 7 or 8 ripe tomatoes, cored and chopped (about 2 1/2 lbs of tomatoes)
- 1 cup cilantro, chopped
- 2 cloves garlic, grated
- 1 large shallot, chopped (or 1/2 a red onion)
- 1/2 of a jalapeño chile, grated (or more if you like a good kick!)
- Juice of 1 lime
- 1 tbsp of olive oil
- 1 tsp salt
- Dash of fresh pepper
Place diced tomatoes, cilantro, garlic, shallot, jalapeño in a bowl and mix well. Add lime juice, olive oil and S&P and mix again. Add additional seasonings to taste!
Bring a large pot of salted water to a boil. While waiting for water to boil, wash the green beans and trim the ends.
When water reaches a boil, add the green beans. Cook the green beans until crisp-tender, about 2 minutes. Have a large bowl ready with ice-water. After 2-3 minutes, immediately drain the green beans and place in the ice-water bath to stop cooking. Allow to soak in the ice-water for a few minutes.
Remove green beans from water and dry thoroughly.
Place green beans on a large platter. Drizzle the green beans lightly with olive oil. Top green beans with the salsa fresca and scatter the almonds and goat cheese on top!
Recipe Adapted From Rachel Ray Magazine (2008)
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