Best Salsa Green Beans Recipes

SEARED MAHI MAHI WITH GRILLED MANGO-PINEAPPLE SALSA, GREEN RICE, AND BLACK BEANS

Steps:

• Make the Green Rice: Combine the water and rice in saucepan with a tight-fitting lid. Season the water with salt. Bring to a boil, lower the heat, and simmer, covered, until tender, about 20 minutes. Set the rice aside, covered, for 10 minutes. Fluff the rice with a fork and stir in the chimichurri. Set aside, covered, until ready to use.
• Meanwhile, make the Black Beans: Heat the oil in the saucepan over medium-high heat. Add the cumin seeds and cook, stirring, until fragrant, about 30 seconds. Add the bell pepper and onion and cook, stirring, until soft, about 8 minutes. Stir in the black beans and sugar. Bring to boil, lower the heat, and simmer for 5 minutes. Add the vinegar and season with salt and pepper. Set aside, covered, until ready to use.
• Make the Salsa: Preheat a grill pan over high heat. Grill the pineapple rings, turning once, until charred, about 2 minutes. Transfer the rings to a cutting board and chop.
• In a bowl, combine the pineapple, mango, bell pepper, onion, cilantro, olive oil, ginger, jalapeno, and lime juice. Season with salt and pepper and set aside. (The salsa can be prepared up to 2 days in advance.)
• Make the mahi mahi: Arrange the fillets in baking pan, season with salt and pepper, and rub with the zest. Preheat a cast iron skillet over medium heat for 5 minutes. Raise the heat to high and heat the butter and oil. Working in batches, if necessary, sear the halibut fillets, turning once, until well browned and just cooked through, about 3 minutes per side.
• Divide the rice and beans among the center of 6 plates, top with the fillets, and spoon some the salsa over each.
• In a food processor, pulse the onion until finely chopped but not pureed. Transfer the onion to a bowl. Add the olive oil, parsley, cilantro, oregano leaves, garlic, and lime juice and pulse until finely chopped. Transfer the herb mixture to the bowl of onion and stir to combine. Season the chimichurri with salt and pepper.

GRILLED SWORDFISH, GREEN BEANS AND SPICY TOMATO SALSA

Steps:

• Make the salad dressing by whisking the olive oil into the lemon juice, then adding the salt and pepper. Set aside.
• Make the salsa by mixing all ingredients together, season to taste. Set aside.
• Rub the swordfish steaks with some olive oil and sprinkle with salt and pepper.
• Put the swordfish on a pre-heated grill (or ridged griddle), medium flame, and cook for 2-4 minutes on each side. Remove from heat.
• Lightly dress the beans and salad greens with the olive oil and lemon juice dressing.
• Place the swordfish on top of a pile of dressed greens.
• Spoon the tomato salsa on top of the swordfish.
• Enjoy!

SUMMER TACOS WITH CORN, GREEN BEANS AND TOMATILLO SALSA

Steps:

• Bring a large saucepan full of water to a boil and salt generously. Add green beans and cook for 5 minutes. Transfer to a bowl of cold water, drain and cut in 1-inch lengths.
• Cut the kernels off corncobs. Heat olive oil over medium heat in a large, heavy skillet and add onion. Cook, stirring often, until tender, about 5 minutes. Add a generous pinch of salt, the corn and chile, and continue to cook for another 4 to 5 minutes, stirring often, until corn is tender. Stir in green beans and cilantro, and about 1/4 cup of the salsa (more to taste). Remove from heat. Taste and adjust seasonings.
• Top warm tortillas with corn and bean mix. Sprinkle cheese over the corn and add more salsa if desired.

STRIP STEAK WITH PORCINI STEAK SAUCE AND SALSA VERDE WITH ROASTED POTATOES, SHALLOTS AND GREEN BEANS

Steps:

• For the roasted potatoes, shallots and green beans: Preheat the oven to 450 to 500 degrees F. Place a large skillet over medium-low heat and add the butter. Add the shallots, season with salt and pepper and let cook slowly until translucent and very tender. Once tender, add the stock, let cook for a couple minutes, season again and set aside.
• Add a fat pinch of salt to boiling water. Add the green beans and blanch until bright green while still having a bite, about 1 1/2 minutes. Remove from the water and place in a bowl of ice water to cold shock. Set aside.
• Toss the halved potatoes with EVOO, salt and pepper and place cut-side down on a baking sheet in the oven. Roast until golden brown and cooked through.
• To finish, place the shallot mixture over medium-high heat until brought back up to temperature. Add in the green beans and potatoes and toss to combine.
• For the porcini steak sauce: Place the mushrooms and stock in a small saucepot and bring to a simmer. Let simmer for about 10 minutes to reconstitute and the turn off the heat. Remove the mushrooms with a slotted spoon and add to a food processor. Pour in the soaking liquid, making sure to leave behind any dirt of grit. Add the garlic, shallots, tomato sauce, vermouth and Worcestershire. Puree until smooth. Adjust the seasoning with salt, pepper, balsamic and honey and set aside.
• For the salsa verde: Place the mint, parsley, EVOO, capers, vinegar, chile flakes, anchovies, garlic, shallot and lime zest and juice in the bowl of a food processor and puree until smooth, but still some texture. Adjust the seasoning with salt and pepper and set aside.
• For the steaks: Preheat a cast-iron skillet or grill pan over medium-high heat.
• Sprinkle the steak with salt and pepper and let sit at room temperature until ready to cook. When ready, drizzle with EVOO and place in a cast-iron skillet and cook for about 4 minutes per side, or until medium rare. Remove from the pan and let rest on a cutting board for a few minutes before slicing. Place the lemon cut-side down in the pan for a couple minutes, or until charred.
• To serve, slice the steak and top half with the porcini steak sauce and half with the salsa verde. Serve alongside the roasted potatoes, shallots and green beans. Sprinkle some flaky salt on the steak and a squeeze of charred lemon.

TACOS WITH GREEN BEANS, CHILES AND TOMATILLO SALSA

Steps:

• Steam the green beans or blanch in salted boiling water for 4 minutes. Transfer to a bowl of cold water, then drain and dry on paper towels or a clean kitchen towel. Cut into 3/4-inch lengths. Toss with the chiles, onion, tomatoes, cilantro, salt, pepper, cheese, and chopped hard-boiled eggs.
• Whisk together the lime juice, olive oil and salsa. Taste and adjust salt and pepper. Toss with the beans.
• Heat the tortillas: wrap in a kitchen towel and place in a steamer basket over 1 inch of boiling water. Bring to a boil, cover the pot and steam 1 minute. Turn off the heat and allow to sit for 10 to 15 minutes without uncovering. Top with a spoonful of the bean salad, garnish with a handful of shredded cabbage if desired, fold the tortilla over and serve.

SALSA GREEN BEANS

Steps:

• In a large saucepan, cover beans with water; bring to a boil. Cook, uncovered, for 8-10 minutes or until crisp-tender. , Meanwhile, in a large skillet, saute onions in butter until tender. Drain beans. Add the tomatoes, salsa, garlic, salt and onions; heat through.

PASTA WITH SALSA CRUDO AND GREEN BEANS

Steps:

• Begin heating a large pot of water. Cut the tomatoes in half across the equator, and grate on the large holes of a box grater into a wide bowl. Stir in the garlic, salt and pepper, vinegar and olive oil.
• When the water comes to a boil, salt generously and add the green beans. Parboil four minutes. Transfer to a bowl of cold water, then drain and dry on paper towels. Keep the water in the pot boiling for the pasta. Cut the beans into two-inch lengths, and add to the bowl with the tomatoes.
• Cook the pasta in the boiling water until al dente. Follow the timing instructions on the package, but check the pasta about one minute sooner than the suggested cooking time. When it's done, drain and toss with the tomato mixture, basil and cheese.

RED SNAPPER WITH OLIVE SALSA AND GREEN BEANS

Steps:

• Combine the salsa ingredients in a small bowl and allow the flavors to combine until ready to serve.
• Preheat a grill pan or cast-iron skillet to high heat. Drizzle the red snapper fillets with olive oil. Combine all the spices into a small bowl and run fht fish with the mixture. Place fish on the hot pan skin-side down. After about 3 minutes, turn and cook the fish 3 to 4 minutes longer.
• Cook green beans in 1 inch of boiling, salted water, covered, for 4-5 minutes, then drain. They should be bright green and still crisp. Return pan to heat and toss beans with oil and butter. Season with a little salt, transfer to a serving plate and garnish with the toasted almonds.
• To serve, put the green beans alonsdie the spiced snapper topeed with a generous serving of salsa.

SALSA AND CHILES GREEN BEANS

Steps:

• Heat oil in a large skillet over medium-high heat.
• Add onion and garlic; cook, stirring occasionally, 1 to 2 minutes.
• Add green beans, salsa, chilies and salt.
• Bring to boil.
• Reduce heat to low; cover, cook, stirring occasionally, 10 to 12 minutes or until beans are tender.

GREEN BEANS IN TOMATO SALSA

Steps:

• Heat oil in a non-stick and add garlic and onion.
• Cook until soft.
• Wash and prepare beans and add to the pan and cook for a further 3 minutes.
• Add peeled tomatoes, tomato paste and salt and pepper and simmer for a further 10 minutes on low and serve.

GOCHUJANG-GLAZED CELERIAC WITH BLACK BEANS & GREEN SALSA

Steps:

• Heat the oven to 200C/180C fan/gas 6. Scatter the salt over a large lined baking tray in an even layer. Put the celeriac on top of the salt and roast for 15 mins on the top shelf of the oven.
• Meanwhile, make the glaze. Put the gochujang, butter, honey, a pinch of salt, 1 tbsp water, the orange juice and cornflour in a pan and cook, stirring, for 2-3 mins or until smooth. Set aside.
• Leave the celeriac to cool slightly. Dust off the excess salt and dip in the glaze, turning to coat. Discard the salt from the tray, return the wedges to it and roast for 10 mins more. Glaze again, scatter over the sesame seeds and roast for 10 mins more until caramelised.
• To make the beans, heat the oil in a heavy-based frying pan over a medium heat. Fry the cumin and bay leaf until sizzling, then add the onion, coriander stems, ground coriander and a good pinch of salt. Fry, stirring, for 8 mins until golden and soft. Add the beans and their liquid and a pinch of salt and bring to the boil. Simmer for 5-8 mins, stirring, until the liquid is almost evaporated and the beans are creamy. Remove the bay leaf and stir in the lime juice. Set aside and keep warm.
• To make the salsa, put the apple, chilli, pumpkin seeds, lime juice and reserved coriander leaves in a food processor and blitz until combined but chunky. Add the oil and blitz again. Season to taste.
• Heat the sunflower oil in a non-stick frying pan and fry the shallots over a low-medium heat for 15 mins until just golden and crisp. Put on a plate lined with kitchen paper to drain, then season. Serve the beans topped with the celeriac, crisp shallots and salsa.

PASTA WITH SALSA CRUDO AND GREEN BEANS

Steps:

• 1. Begin heating a large pot of water. Cut the tomatoes in half across the equator, and grate on the large holes of a box grater into a wide bowl. Stir in the garlic, salt and pepper, vinegar and olive oil. 2. When the water comes to a boil, salt generously and add the green beans. Parboil four minutes. Transfer to a bowl of cold water, then drain and dry on paper towels. Keep the water in the pot boiling for the pasta. Cut the beans into two-inch lengths, and add to the bowl with the tomatoes. 3. Cook the pasta in the boiling water until al dente. Follow the timing instructions on the package, but check the pasta about one minute sooner than the suggested cooking time. When it's done, drain and toss with the tomato mixture, basil and cheese. Yield: Serves four. Advance preparation: You can make the tomato sauce several hours before you cook the beans and the pasta.

SALSA GREEN BEANS

Steps:

• Cook beans in salted water for 8-10 min, until crisp tender.
• In skillet, saute onions in butter, add tomatoes, salsa, garlic, and salt.
• Mix well.
• Add to beans and toss until beans are well coated.