Serves: 4
Total Calories: 127
1. In a large deep skillet, or wide saucepan, bring about 1 quart of water to a boil. Add the onion, and blanch 20 seconds. With a slotted spoon, remove the onions, and put into a bowl of cold water to stop the cooking then drain well. In the same boiling water, cook the green beans, uncovered, until the beans are just a bit limp, but still bright green and crisp-tender, 5 to 6 minutes. Drain immediately, and rinse under cold running water to stop the cooking.
2. Put the well-drained onions and green beans in a large bowl. Add the oil, vinegar, garlic, and salt. Toss well to coat, and put the vegetables on a serving platter. Arrange the tomatoes around the beans, and sprinkle the cilantro over all.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Green Bean Salad recipe is from the 1,000 Mexican Recipes Cookbook. Download this Cookbook today.
"I must say this is the best recipe software I have ever owned."
-Rob
"Your DVO cookbook software saves me time and money!"
-Mary Ann
"Call it nutrition software, meal planning software, cooking software, recipe manager, or whatever you want. It is the software I use to stay healthy!"
-David
"Your software is the best recipe organizer and menu planner out there!"
-Toni
"Thank you so very much for creating such a wonderful cooking recipe program. I think this is the best recipe program there is!"
-Sarah
"I saw lots of recipe software for PC computers but I was having a hard time finding really good mac recipe software. I'm so glad I discovered Cook'n! It's so nice to have all my recipes in a computer recipe organizer. Cook'n has saved me so much time with meal planning and the recipe nutrition calculator is amazing!!!
-Jill
My favorite is the Cook'n Recipe App.
-Tom
