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Ingredients Jump to Instructions ↓

  1. 1 1/2 pound(s) (about 6 large) ripe plum tomatoes , seeded and chopped 2 tablespoon(s) red onion , minced 2 tablespoon(s) fresh lemon juice

  2. 1 tablespoon(s) jalapeño chile , minced 1 tablespoon(s) extra virgin olive oil

  3. 1/2 teaspoon(s) dried mint

  4. 1 1/2 teaspoon(s) salt

  5. 2 pound(s) green beans , trimmed

Instructions Jump to Ingredients ↑

  1. Prepare salsa: In medium bowl, stir tomatoes, onion, lemon juice, jalapeño, oil, mint, and 1/2 teaspoon salt until combined. Let salsa stand at room temperature at least 30 minutes or up to 1 hour to blend flavors. Makes about 2 1/2 cups salsa.

  2. In 5- to 6-quart Dutch oven or saucepot, heat 1 inch water and remaining 1 teaspoon salt to boiling over high heat. Add beans and cook, uncovered, 8 to 10 minutes or until tender-crisp, stirring occasionally. Drain beans well.

  3. To serve, transfer beans to large platter or serving dish; spoon salsa over beans.

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