Green Beans with Salsa

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.

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


  • 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.

Click on the comments you'd like to print with your recipe. Grayed out comments will not print.


  • 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.

  • marie

    My mother does something similar with spinach and salsa. It’s basically the same, except for using spinach instead. It’s delish, so I’m sure this is too! :)

  • elise

    Thanks Martine! One can do wonders with a digital camera, a macro setting, and photoshop. :-) Good to know about haricots à la provençale. I’ll have to keep my eyes open for that dish.

  • Martine la banlieusarde

    It looks a bit like the classical «haricots à la provençale», which are a mix of tomatoes, onions, garlic and herbs! The spicy taste of a salsa and the exotic spices like coriander that it usually contains probably gives it a very nice twist :)

    Oh, and by the way, you’re one of my favorite foodblog photographer around! Your artistic blurs and low color saturation give each picture a sense of… I wouldn’t know how to say… delicious chic? Nevermind how to say it, but I love it :)