This is an excellent salad to have as a side or, maybe even better, as a salsa with chips. I loved it spicy; others in the family wanted it a little less so. Removing the seeds and ribs of the pepper gives you that option.
We enjoyed this alongside dinner; I'm super excited to take the leftovers for my lunch. The photo doesn't do it justice; it is a lovely salad as well as super tasty!
Spicy Green Bean Salad Salsa
yield: 4 cups of salad/salsa
Ingredients
1 shallot, or small onion, finely minced
1/4 cup lime juice plus zest of one lime
1 1/ 2 tablespoons red wine vinegar
1 teaspoon honey
1 tablespoon whole grain or Dijon mustard
1/ 2 teaspoon garlic powder
1/ 4 teaspoon ground cumin
Kosher salt and freshly ground black pepper, to taste
3 tablespoons olive oil
1 kg green beans, trimmed
1/ 2 orange bell pepper, finely diced
2 tomatoes, finely diced
1/ 3 cup cilantro leaves and stems, finely chopped
1/3 cup parsley, finely chopped
1 jalapeño, minced (you can remove the seeds if you want a little less heat)
Tortilla chips, for serving
Directions
In a medium bowl, combine shallots and cool water, and let soak for a few minutes.
Meanwhile combine lime juice and zest, vinegar, agave, mustard, garlic powder and cumin. Mix to combine. Add oil and drained onions, and whisk again to combine. Season to taste with salt and pepper. Set aside.
Bring a large pot of salted water to a boil. Fill a bowl with ice water, set aside. Cook green beans for 3 minutes, submerge in ice water to stop the cooking process and preserve their bright green color. Once cool, finely chop the greens beans and add them to the bowl with the dressing.
Add bell pepper, tomatoes, cilantro, parsley and jalapeño. Stir to combine. Serve as a side, or with chips for dipping.
Enjoy!