Mexican Green Bean Salad

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1 lb fresh green beans, strings removed, ends snapped off, cut in half into about 1 ½ inch length pieces
¼ C onion, finely chopped
2 T lime juice
2 T olive oil
½ t sea salt
½ t dried oregano (Mexican oregano if you can get it)
¾ C packed, chopped cilantro
1/3 C pickled jalapeño chili peppers, sliced
1/3 C chopped red onion
¾ C cooked corn kernels, from one large ear
½ C crumbled feta cheese
½ avocado, sliced or cut into inch long pieces
1 medium tomato, cut into 8 wedges, or a cup of halved cherry tomatoes

Bring a large saucepan of salted water to a boil. Add the beans and simmer until just crisp tender, about 5 minutes. Drain the beans and run cold water over them to cool them quickly. Drain completely; dry on paper towels and place in a large plastic bag. Combine lime juice, olive oil, 1/4 cup onion, sliced pickled jalapeños, sea salt, oregano and cilantro. Pour over beans and toss. Let sit for half an hour. When ready to serve, gently mix in the chopped red onion, corn and cheese. Serve the avocado slices and tomato wedges on the side or mixed into the salad. Serves 6.

 

 

 

 

 

 


Chilled Roasted Yellow Pepper Soup

yellowI would be the first to admit that I cannot leave well enough alone. Take this soup for example. It’s pretty darn great just as it is — a refreshing, even comforting, meld of sweet yellow peppers, a hint of smoke from the roasting, the warm note of rosemary, the sharply pleasant heat from the jalapeno, finished with a bright touch of lime. But when I make it I think about the other yellow pepper soup I’ve made — the one that’s accompanied by an orange pepper soup, which are then slipped side-by-side into a single bowl for an elegant yin and yang effect. I put the question to you — too much? Ridiculously over the top for a weeknight dinner? Or are we having FUN yet? You decide. And while you are mulling, make this lovely soup, which was adapted from Fine Cooking. It made the folks at USBG happy in August 2014. And get to taste the soup. Read More