Green Beans with Salsa

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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.

Green Beans with Salsa Recipe

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  • Prep time: 5 minutes
  • Cook time: 6 minutes
  • Yield: Serves 4.

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.

Ingredients

  • 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

Method

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.

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Links:
Green Beans with Tomatillo Salsa - from A Veggie Venture
Green Bean and Cherry Tomato Salad - from Smitten Kitchen
Sauteed Spicy Green Beans and Tomatoes - from Dishing Up Delights

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Showing 4 of 8 Comments

  • holly

    Our family does this but the difference is we do it with chutney. I love apple or pear chutney. The sweet and spicy go amazing together.

  • Eileen

    Thanks for this recipe — so simple & delicious. I made the mistake this summer of freezing green beans without blanching them. The result was major flavor loss. This recipe means we can eat those beans!

  • Renee

    My family has always put what they call ‘chili sauce’ on green beans. It’s just a fresh salsa of diced tomatoes, onions, vinegar, water, salt, and pepper. Although I like to sop it up with buttered cornbread and put it on my turkey at Thanksgiving, it has always been used exclusively for green beans. I can’t figure out where this combo came from. It goes back at least to my great-grandparents and seems to have a Mexican origin, which is odd. Although my family has always enjoyed Tex-Mex, it is strictly restaurant food.

  • Liz Simmons

    Thanks for this simple, but tasty recipe. I was invited to a potluck which a professional chef was attending. Very intimidating! But he loved the beans and salsa!

  • Slavica Sikora

    I make green beans with salsa all the time. In Serbia they have a similar bean recipe, and its simmered green beans with bits of onion, tomatoes, garlic, green pepper and garlic.

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