Green Bean Salsa Salad
This recipe is delicious on it's own, in a pita with goat cheese, or mixed with wild rice. Pamela Dunn of Litchfield created the recipe from market products.
Yield: 4 cups
Ingredients
- 4-6 baby or small summer squash - mix of zucchini, yellow patty pan, etc. (2 cups when diced)
- ¾ lb crisp green beans (2 cups cut)
- 1 cup finely diced sweet onions
- 1/3 cup celery, minced
- ¼ cup minced mildly hot red pepper
- Juice of 1 lime (with pulp is fine)
- 3 tbs extra virgin olive oil
- 2 tbs finely minced garlic
- ¾ tsp each dried oregano and marjoram
- 1/8 tsp ground coriander
- ½ cup leaves of cilantro OR flat leaf parsley
Preparation
- With skins on, finely dice the squash to yield 2 cups. Remove seeds if any prior to dicing.
- Place the cut squash in a large bowl. Add the lime juice and olive oil. Stir well.
- Cut the green beans on the diagonal in ½ inch pieces to yield 2 cups.
- Add to the squash; stir.
- Add all of the remaining ingredients and stir.
- Let sit at room temperature for a least 1 hour, stirring every 15 minutes.
From Colander to Classroom
An Educational Experience
Green Beans
Phaseolus vulgaris
Green beans, and other beans such as kidney, navy and black beans, are considered a placeNew World vegetable. They all originated from a common bean ancestor in placecountry-regionPeru. Beans have been cultivated by natives throughout the country-regionAmericas for thousands of years, but it wasn't until the 16th century they were introduced into placeEurope by Spanish explorers. Today, the largest producers of fresh green beans include the country-regionUS, country-regionChina, country-regionJapan, country-regionSpain, country-regionItaly and placecountry-regionFrance.
Green beans are commonly referred to as string beans, but today the “string” is far less prominent. Green beans are CT-Grown from summer through early fall, and are at their best when freshly picked. They are picked while still immature and the inner bean is just beginning to form. They are delicious eaten fresh or in a variety of recipes. See p.3 and p.4 for recipe suggestions.
Sources:
|
