Okay, hear me out… What if you could eat green beans and love every second of it? I talking about an addictively bright, spicy, crunchy salsa that you can’t stop eating? This recipe was developed in the middle of quarantine when the only thing to do in NYC was pack a picnic and go to the park. I had a surplus of green beans from a farm share box and I needed to make something other than sauteed green beans. The green beans are quickly blanched and shocked to keep their bright green color and crunch. This salsa comes together in less than 10 minutes and is even better the next day when the flavors have had a chance to marry and meld. Feel free to add more spice or skip it all together and make sure to season the salsa to your liking! If it needs a little more of a ‘pop!’ add a bit more lime juice or red wine vinegar. It goes well with just about anything coming off the grill or as a chip dip.
- 1 shallot, finely minced
- 1 lime, juiced and zested
- 1 1/ 2 tablespoons red wine vinegar
- 1 teaspoon agave nectar
- 3/ 4 teaspoon whole grain mustard
- 1/ 2 teaspoon garlic powder
- 1/ 4 teaspoon ground cumin
- Kosher salt, to taste
- 2 cups green beans, trimmed
- 1/ 2 orange bell pepper, finely diced
- 1/ 3 cup chopped cilantro
- 1 jalapeño, minced
- 3 tablespoons Brightland Olive Oil
- Coarsely ground black pepper, such as Diaspora, to taste
- Tortilla chips, for serving
In a medium bowl, combine shallots, lime juice and zest, vinegar, agave, mustard, garlic powder amd cumin. Mix to combine and 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, cilantro, jalapeño and olive oil. Season to taste with salt and pepper. Stir to combine. Serve with chips for dipping.