Wednesday, September 11, 2019

Mexican-Spiced Green Bean Salad

Mexican-Spiced Green Bean Salad

A tasty and tongue-tingling starter (or side)

When you think of Mexican-style food, you may not picture salad. Let’s change that, shall we?

This green-bean salad works with any Mexican-themed meal. But its mild spicing plays well with other cuisines, too.

Healthy, tasty, versatile. That’s our kind of Mexican hat trick.


Mexican-Spiced Green Bean Salad

Recipe: Mexican-Spiced Green Bean Salad

Green beans are available throughout the year. But we like them best from May through October, when locally grown ones show up in our markets.

We found this dish in Mexican Everyday by Rick Bayless, and have slightly adapted his recipe.

The salad dressing calls for green tomatillo salsa. You can use store-bought or make your own (see our post on Salsa Verde).

Prep time for this dish is about 15 minutes. This dish serves 4 as a starter or side.

Ingredients

For the green-bean salad:
  • ~1 pound green beans
  • kosher salt for seasoning the cooking water (to taste; see Notes)
  • ½ red onion (or to taste)
  • 2 or 3 tablespoons crumbled cotija cheese for garnish (optional)
For the salad dressing:
  • 6 tablespoons olive oil (or other salad oil of choice)
  • 4 tablespoons green tomatillo salsa (bottled or homemade; may substitute red salsa — see Notes)
  • 1 tablespoon freshly squeezed lime juice
  • 3 to 4 pinches kosher salt (to taste; see Notes)
  • ½ teaspoon cumin powder
  • 1 tablespoon chopped cilantro 
  • additional chopped cilantro for garnish (optional)
Procedure
  1. We generally prepare the green beans several hours before serving, then let them dry: Place a large pot of water on the stovetop and bring it to a boil. While the water is heating, snip off the ends of the green beans (if necessary), then rinse the beans. When the water boils, pour a tablespoon or two of kosher salt (to taste) into the water to season it. Then add the green beans. Simmer the beans for 4 to 6 minutes, until cooked (to taste; we like ours slightly crunchy).
  2. When the green beans are done, drain them. Then immediately immerse the beans in a large bowl of ice water (use about a tray of ice cubes). Chill the green beans for a minute, then drain them again. Spread the green beans out on paper towels to dry.
  3. Peel the red onion and cut it in half. Cut one half of the onion into thin slices or dice it (reserve the other onion half for another use). Place the onion slices in an airtight container and refrigerate them until ready to make the salad. 
  4. Crumble or grate the cotija cheese, if using. Place the cheese an airtight container and refrigerate it until ready to make the salad. See the next step for instructions on the cilantro garnish, if using.
  5. Make the salad dressing: Place the olive oil and salsa in a small lidded container. Squeeze the lime juice and add it to the container. Add a few pinches of kosher salt (to taste). Add the cumin. Wash and dry the cilantro, chop it, then add it to the container (you may want to reserve some chopped cilantro for garnish). Place the lid on the container, then shake it to combine the ingredients. Refrigerate the dressing in the container until ready to make the salad.
  6. When ready to make the salad: Place the green beans and red onion slices in a medium-sized mixing bowl. Shake the salad dressing again (it will probably have separated), then add about half the dressing to the green beans. Toss the beans, adding more salad dressing if necessary (you can refrigerate any remaining dressing for a few days, reserving it for another use). 
  7. Plate the salad, then add a sprinkling of crumbled cotija cheese and/or chopped cilantro for garnish, if you wish. Serve and enjoy.
Mexican-Spiced Green Bean Salad

Notes
  • You can blanch the green beans (Step 1) several hours ahead of time. We generally let the cooked beans sit out at room temperature, but you could refrigerate them if you wish.
  • Don’t have tomatillo salsa? You could substitute red (tomato-based) salsa. But we think tomatillo salsa works better in this dish.
  • We like to use red onion in this dish, but you could substitute white onion if you prefer.
  • If your red onion is particularly small, just use the whole thing in this dish.
  • Want additional veggie flavor? You could add some sliced fennel or leeks to this dish. We haven’t tried that, but it sounds good.
  • Need a substitute for green beans? Bayless suggests sugar snap peas or Chinese long beans. 
  • We like cilantro (a lot). But if that isn’t your jam, you could substitute parsley. Or just skip it altogether.
  • We use kosher salt in cooking. It’s less salty by volume than regular table salt (the crystals are larger and more irregular, so they pack a measure less tightly). If substituting table salt, start with about half the amount we suggest. But always season to your taste, not ours.
Mexican-Spiced Green Bean Salad

Full of Beans

“Never thought about Mexican salads,” said Mrs. Kitchen Riffs. “But I’m cumin around to the idea.”

“And you thought I didn’t know beans!” I said.

“Well, you hit the mark with this one,” said Mrs K R. “My tongue is salsa dancing.”

Mine too. Cause these are some holy frijoles.

You may also enjoy reading about:
Salsa Verde with Roast Tomatillos
Salsa and Pcante Sauce
Taco Salad
Beet and Red Onion Salad
Chipotle Sweet-Potato Salad
Fennel, Orange, and Arugula Salad
Summer Green-Bean Salad
Or check out the index for more

66 comments:

Healthy World Cuisine said...

Love this original idea John. Tomatillos in a dressing sounds lovely . That sounds fabulous and so easy. Need to get this recipe on our list as we just bought a pack of green beans from the farmers market.

Gerlinde de Broekert said...

That’s a nice salad John. I never thought about adding a Mexican flavor to a crunchy green bean salad.

Kitchen Riffs said...

Hi Bobbi, this is so simple and SO good! :-) Thanks for the comment.

Kitchen Riffs said...

Hi Gerlinde, it's a fun salad, and just loaded with flavor. :-) Thanks for the comment.

Terry / Blue Kitchen said...

You can't go wrong with a Rick Bayless recipe for a starter, John. This sounds delicious. I totally need to try it.

Kitchen Riffs said...

Hi Terry, Rick Bayless is wonderful! Love his approach to cooking. And love this dish, too -- so simple yet tasty. Thanks for the comment.

Balvinder said...

My tongue is salsa dancing too. Love your take on Mexican spiced green beans.

Kitchen Riffs said...

Hi Balvinder, salsa is SO tasty, isn't it? And works really well as part of a salad dressing. :-) Thanks for the comment.

Angie's Recipes said...

That's a very beautiful and crunchy salad. I have been eating lots of roasted green beans..time for a change!

Family Spice said...

Love the idea of tomatillo salsa in the salad dressing! I'm going to have to try this. We love tomatillos.

Natalia said...

Love this vibrant green color, so pretty and delicious ☺

Kitchen Riffs said...

Hi Angie, we've made this salad with leftover roast green beans -- it's good! :-) Thanks for the comment.

Kitchen Riffs said...

Hi Laura, you'll really, really like it. :-) Thanks for the comment.

Kitchen Riffs said...

Hi Natalia, we love the green that green beans get when you blanch and then shock them. So pretty! Thanks for the comment.

Juliana said...

Great salad John, and I am loving the dressing...tomatillo salsa and a hint of cumin...sounds delicious...thanks for the recipe.
I hope you are having a fabulous week!

Kitchen Riffs said...

Hi Juliana, the salad dressing is dynamite. :-) Thanks for the comment.

Merryn said...

Very fresh indeed, and this dressing is divine. Beans with a Mexican twist, it sounds wonderful, thanks for sharing :D

Kitchen Riffs said...

Hi Merryn, the dressing is superb. And the whole dish is pretty darn good! :-) Thanks for the comment.

Eha said...

I make but little Mexican food and green beans are not my favourites however many vegetables I eat This recipe however I find very moreish as a first course and shall certainly copy . . . am beginning to look for cumin in Mexican recipes - use it often naturally in Asian, Middle Eastern and North African cooking but never as a sole spice . . . interesting !

Kitchen Riffs said...

He Eha, it's usually cumin, coriander, and chile of some sort in Mexican cooking (and quite often oregano, too). Just wanted a more subtle flavor in this. :-) Thanks for the comment.

Abbe@This is How I Cook said...

About the only thing that I was able to grow this year was beans. And holy moly, this recipe is perfect!

Kitchen Riffs said...

Hi Abbe, enjoy. :-) Thanks for the comment.

Ashley @ Wishes and Dishes said...

Cotija cheese...tomatillo salsa....could this get any better?! Favorites of mine for sure!

Ron said...

John, I wish we had your fresh green bean season. Ours seems to only last about two weeks. We love green beans and love Mexican food so this is a must try. Now, I must go for a search for tomatillo salsa as it's not common here. So what you have cumin up next? (sorry I could help myself)

Lea Ann (Cooking On The Ranch) said...

How on earth have I missed this recipe in Mexican Everyday??? I have to give this one a try.

Jean | DelightfulRepast.com said...

John, this will definitely be a hit at my house! I used to watch Rick Bayless on PBS--must look him up again. And I have one jar of my homemade tomatillo salsa in the freezer, so ...

Kitchen Riffs said...

Hi Ashley, the cheese really adds some nice depth of flavor to this. :-) Thanks for the comment.

Kitchen Riffs said...

Hi Ron, LOL! Haven't decided exactly what's cumin up next -- just need to decide which recipe I want to run next. :-) Thanks for the comment.

Kitchen Riffs said...

Hi Lea Ann, there are some gems in that cookbook! Thanks for the comment.

Kitchen Riffs said...

Hi Jean, you're lucky to have tomatillo salsa on hand! It goes so quickly around here, we have to make a fresh batch each time we want some. Not that I'm complaining. :-) Thanks for the comment.

GiGi Eats said...

I've been OBSESSING over roasted green beans lately, so um, I guess I am going to need to MEXICAN SPICE THEM UP! :D

Pam said...

Bookmarked. These green beans look vibrant and delicious.

Cocoa and Lavender said...

Perfect! Wish I had this recipe when I made my Mexican dinner (post finally coming this weekend!) The flavors are perfect!

Kitchen Riffs said...

Hi GiGi, this salad dressing is terrific with roasted green beans. Ask us how we know. :-) Thanks for the comment.

Kitchen Riffs said...

Hi Pam, they're great! :-) Thanks for the comment.

Kitchen Riffs said...

Hi David, looking forward to reading about your Mexican dinner! :-) Thanks for the comment.

Ansh Dhar said...

I love green beans but I never thought to do a salad! This sounds like a dish I would eat many a times! Great recipe

Kitchen Riffs said...

Hi Ansh, we LOVE green bean salads. One of our favorite summer starters. :-) Thanks for the comment.

Valentina said...

I love tomatillos and your salsa recipe looks delicious. So interesting to combine it with green beans. I like the sound of it! :-) ~Valentina

Kitchen Riffs said...

Hi Valentina, this is a neat recipe -- really flavorful. :-) Thanks for the comment.

Kinga K. said...

Cool salad♥

Kitchen Riffs said...

Hi Kinga, it is. :-) Thanks for the comment.

Food Gal said...

This is such a nice change of pace than just a simple little side of dressed iceberg alongside enchiladas or tacos. Its vibrancy also helps cut the richness of those often meaty, cheesy standards.

Kitchen Riffs said...

Hi Carolyn, it's really a neat recipe -- tons of flavor, pretty healthy, and a bit different. Winner! :-) Thanks for the comment.

Denise Browning said...

A great side for grilled meats, or even to have as a tasty vegetarian main.

Kitchen Riffs said...

Hi Denise, this does make a nice, light main. Or a wonderful side or starter. :-) Thanks for the comment.

Sherry's Pickings said...

we love green beans in this household, and these look great. hubby sometimes makes Greek green beans with tomatoes and lots of garlic. so delish! cheers sherry

Kitchen Riffs said...

Hi Sherry, LOVE green beans and garlic. We make a similar dish. :-) Thanks for the comment.

Fran @ Gday Souffle said...

John, I have two of Rick Bayless' cookbooks but have been a bit lazy about whipping up some of his recipes.You've inspired me to get going!

lisa is cooking said...

I love fresh Mexican dishes like this! And, that salad dressing sounds delicious.

Kitchen Riffs said...

Hi Fran, you NEED to get going with Rick Bayless. :-) Thanks for the comment.

Kitchen Riffs said...

Hi Lisa, the salad dressing really is nice. :-) Thanks for the comment.

mjskit said...

We've been eating fresh green beans about twice a week, because, like you said, this time of years you can buy from local farmers and get the freshest beans. Can't wait to try your salad recipe. Some great flavors going on there. Thanks John!

Kitchen Riffs said...

Hi MJ, love green beans at this time of the year. And really, really like this recipe -- neat flavors going on here. :-) Thanks for the comment.

Amy (Savory Moments) said...

What a creative twist on green beans -- love the use of salsa verde with them!

Marcelle said...

This looks like a terrific dish, John! We love fresh green beans and Mexican spices, but I've never put them together! :) Can't wait to give this green bean salad a try.

Kitchen Riffs said...

Hi Amy, salsa verde is good stuff! And it's wonderful with these beans. :-) Thanks for the comment.

Kitchen Riffs said...

Hi Marcelle, green beans are often overlooked in Mexican dishes, but they shouldn't be. They want to play, too! :-) Thanks for the comment.

Eva Taylor said...

One of my favourite dishes in our Mexican restaurant is their avocado, jicama and mango salad, so delicious. I’m pretty sure I’d love this one too. Rick’s food is awesome!

Kitchen Riffs said...

Hi Eva, that sounds like an excellent salad. As is this. :-) Thanks for the comment.

Easyfoodsmith said...

A lovely refreshing salad with all the goodness.

Kitchen Riffs said...

Hi Taruna, loads of goodness in this beauty. :-) Thanks for the comment.

R's Rue said...

❤️

Kitchen Riffs said...

Hi R, it's good stuff. :-) Thanks for the comment.

Anonymous said...

This salad is delicious! I am taking it to my neighborhood Chili Cookoff. I used the mild Salsa Verde and not hot. It is the perfect blend of ingredients. Thank you for this recipe!

Kitchen Riffs said...

Hi Anonymous, glad you enjoyed it! And thanks so much for letting us know. :-)