Green Beans with Salsa
My mother is the only person I know who prepares green beans with salsa. It is such an easy and delicious dish and perfect for the summer when fresh green beans are plentiful. The trick of course to great tasting green beans is getting fresh beans; the best come from neighborhood gardens or the local farmers market. You must remember to remove the strings. As you snap the beans to remove the stem end, pull down the side of the bean to draw out the tough string that sometimes accompanies green beans.
Note there are many kinds of salsa. Typically salsas are comprised of tomatoes - cooked, canned, or fresh, chiles - cooked, canned, or fresh, chopped onions, garlic, vinegar, and oil. For years we made our own salsa using canned tomatoes and chiles. Now there are some store-prepared salsas that are just as good as the salsas we used to make at home. Any prepared salsa will work with this recipe, whether you make it from scratch or buy it already made.
- Fresh green beans - 1 1b, strings removed, stem end cut off, cut into even sized pieces, approximately 2" long
- 1 Tbsp olive oil
- Prepared salsa
1 In a large saute pan, bring to a boil enough water to cover the beans. Add the beans and boil with the pot uncovered for 5 minutes. Remove from stove, strain out the remaining water, place beans in a serving bowl.
2 Put the pan back on the stove over high heat and add the olive oil. Let this heat up for 1 minute, then toss in the beans and about 1/2 cup of prepared salsa. Toss to combine and saute 1 minute. Add salt or more salsa to taste.