green bean salad with red onion & salsa dressing

ingredients
all
12 oz green beans
about 5 loosely packed cups, tops and tails broken off
3/4 cup vegetable oil
could also use olive oil or a combination
1/2 cup salsa
bottled, preferably green tomatillo salsa
2 tbsp lime juice
1/4 cup cilantro
plus extra for garnish
salt
1 whole red onion
small in size, thinly sliced
cookware
This is such a tasty way to enjoy lean green beans. This dish can be enjoyed the night it's prepared, and leftovers can be tossed into a salad the next day. Minimal cooking is involved - the green beans cook in the microwave! This can be prepared in advance and would be great for a picnic.
1
Transfer the cleaned and trimmed green beans to a medium microwaveable bowl. Add a few tablespoons of water, then cover tightly with plastic wrap. Poke holes in the top and microwave for about 3 minutes until the greens are tender but still crunchy. Remove the plastic wrap to cool, but watch out for steam rushing out where the wrap meets the bowl.
2
In the container of a magic bullet or equivalent, combine the oil, salsa, and lime juice. Process until smooth. Transfer to a jar if needed, then stir in the cilantro. Taste analytically and season generously with salt.
3
Add the onion to the cooled green beans. Shake the dressing to combine then pour in about 1/3 cup of dressing and toss to combine. Garnish with additional cilantro, and add more salt if needed.
source: Rick Bayless
notes
This recipe yields more dressing that you need. Save the extra dressing for another salad, or make this salad 2 days in a row.