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.
|green beans||12 oz|
|about 5 loosely packed cups, tops and tails broken off|
|vegetable oil||3/4 cup|
|could also use olive oil or a combination|
|bottled, preferably green tomatillo salsa|
|lime juice||2 tbsp|
|plus extra for garnish|
|red onion||1 whole|
|small in size, thinly sliced|
|small glass jar|
|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.|
|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.|
|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.|
This recipe yields more dressing that you need. Save the extra dressing for another salad, or make this salad 2 days in a row.