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.
Ingrediënten
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
Instructies
- 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.
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