Ensalada de EjotesYoung 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.
Green Bean Salad
Ensalada de EjotesYoung 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.
Ingredients
Makes 4 servings
- ½ white onion thinly sliced
- 1 pound fresh green beans trimmed
- 3 tablespoons vegetable oil or olive oil
- 2 teaspoons white wine vinegar
- ½ small garlic clove mashed
- ½ teaspoon salt or to taste
- 2 medium tomatoes cut into wedges
- 2 tablespoons chopped fresh cilantro
Instructions
- 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.
- 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.