Prep 30 mins
Cook 8 mins
This sounds like a lovely accompaniment to grilled meat or chicken. Don't be put off by the long prep time--all you have to do is mix the ingredients for the salsa and let them stand for 30 minutes. Then cook the green beans, mix everything together, and you're done! I found this recipe on the Good Housekeeping website.
- 6 large plum tomatoes, seeded and chopped (should be very ripe)
- 2 tablespoons minced red onions
- 2 tablespoons fresh lemon juice
- 1 tablespoon minced jalapeno pepper
- 1 tablespoon extra virgin olive oil
- 1⁄2 teaspoon dried mint
- 1 1⁄2 teaspoons salt
- 2 lbs green beans, trimmed
- First prepare salsa: In medium bowl, stir tomatoes, onion, lemon juice, jalapeño, oil, mint, and 1/2 teaspoon salt until combined. Let salsa stand at room temperature at least 30 minutes or up to 1 hour to blend flavors. Makes about 2 1/2 cups salsa.
- In 5- to 6-quart Dutch oven or saucepot, heat 1 inch water and remaining 1 teaspoon salt to boiling over high heat. Add beans and cook, uncovered, 8 to 10 minutes or until tender-crisp, stirring occasionally. Drain beans well.
- To serve, transfer beans to large platter or serving dish; spoon salsa over beans.