Ensalada de Frijol Verde
A crisp Peruvian-style green bean salad tossed with sliced red onion, tomatoes, and queso fresco in a vibrant lime dressing.
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Ingredients
- 1 lb fresh green beans, trimmed
- 1/2 red onion, thinly sliced
- 2 Roma tomatoes, diced
- 2 tbsp extra-virgin olive oil
- 2 tbsp lime juice
- 1/2 tsp salt
- 1/4 tsp black pepper, ground
- 1/2 cup queso fresco, crumbled
Instructions
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1
Bring a large pot of salted water to a boil over high heat.
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2
Add 1 lb trimmed fresh green beans and cook for 3 to 4 minutes until tender crisp.
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3
Drain the green beans and submerge them in an ice bath to stop cooking, then drain well.
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4
In a large bowl, whisk together 2 tbsp extra-virgin olive oil, 2 tbsp lime juice, 1/2 tsp salt, and 1/4 tsp ground black pepper.
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5
Add 1 lb trimmed fresh green beans, 1/2 thinly sliced red onion, and 2 diced Roma tomatoes to the bowl and toss to combine.
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6
Top with 1/2 cup crumbled queso fresco before serving.
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