Green Beans with Salsa

SalsaGluten-FreeVegetarianGreen Bean

An easy to prepare green beans recipe with tomato and chile salsa. A southwestern twist on the classical haricots a la Provencale recipe.

Photography Credit: Elise Bauer

One of my mother’s quick and easy dinner vegetable side dishes is this green beans with salsa.

Similar to the southern French classic of green beans with tomatoes, garlic, and onions, this dish takes a southwestern detour and uses salsa, which has the same ingredients as the French dish, with the addition of chilies.

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It’s perfect for the summer when fresh green beans are plentiful. The trick of course to great tasting green beans is getting fresh beans!

Green Beans with Salsa

The best come from neighborhood gardens or the local farmers market. Look for beans that break when you bend them. Limp beans are old and won’t taste good.

If the beans have strings, remove them as part of prep. 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

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

Note there are many kinds of salsa! Typically salsas are comprised of tomatoes and 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 (cooked, not raw) 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 tablespoon salt
  • 1 tablespoon extra virgin olive oil
  • Prepared salsa


1 Boil the green beans: In a medium sized pot, add enough water to cover the beans (about 2 quarts). Add 1 tablespoon of salt for every 2 quarts of water. Bring the water to a boil. Add the beans and boil with the pot uncovered for 5 minutes. Remove from stove, strain out the beans, set aside.

2 Heat olive oil, add beans and salsa:  Put the empty (dry) 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 cook 1 minute. Add salt or more salsa to taste.

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Elise Bauer

Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.

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8 Comments / Reviews

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Did you make it? Rate it!

  1. 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.

  2. 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!

  3. 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.

  4. 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!


  5. 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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