banner
alive logo
foodfamilylifestylebeautysustainabilityhealthimmunity

Charred Green Beans with Salsa

Serves 4.

    Share

    Charred Green Beans with Salsa

    A friendly side dish, but with its unexpected sparkle, you’ll be tempted to put it into regular dinner rotation. Resist the urge to stir the green beans often—that’s the key to getting a nice amount of char.

    Advertisement

    Nutrition bonus

    Green beans are an excellent source of vitamin K, a nutrient linked to lower risk for heart disease.

    Thrill of the grill [SUBHEAD]

    To cook and fleck green beans with some nice char, you can also toss them on the grill. Spread them out on the grill grate and heat over medium until tender and darkened in a few places, turning once. Or place them in a vegetable grill basket, which helps prevent any from slipping through the grill grates. Try the same technique with asparagus.

    Advertisement

    Charred Green Beans with Salsa

      Ingredients

      • 1 lb (450 g) green beans, ends trimmed
      • 4 tsp (20 mL) extra-virgin olive oil or avocado oil, divided
      • 1 cup (250 mL) chopped white onion
      • 2 cups (500 mL) halved cherry tomatoes
      • 2 garlic cloves, peeled and chopped
      • 1 jalapeno or serrano pepper, finely chopped
      • 1/4 tsp (1 mL) salt
      • 1/2 cup (125 mL) chopped cilantro
      • Juice of 1/2 lime
      • 3 Tbsp (45 mL) unsalted toasted pumpkin seeds

      Nutrition

      Per serving:

      • calories215
      • protein9 g
      • total fat17 g
        • sat. fat3 g
      • total carbohydrates18 g
        • sugars5 g
        • fibre6 g
      • sodium163 mg

      Directions

      01

      In large microwave-safe dish, place beans and add 1/4 cup (60 mL) water. Cover and microwave on high for 4 minutes, or until tender-crisp. Drain and pat dry. Alternatively, steam beans in a steamer basket on the stovetop.

      02

      In large skillet, heat 2 tsp (10 mL) oil over medium-high. Add green beans; cook, stirring once or twice, until slightly charred, about 5 minutes. Remove beans from skillet.

      03

      Heat remaining 2 tsp (10 mL) oil in skillet over medium. Add onion and cook until onion has softened, about 4 minutes. Add tomatoes, garlic, jalapeno or serrano pepper, and salt; cook, stirring occasionally, until tomatoes have softened and begun to break down, about 5 minutes. Stir in green beans, cilantro, and lime juice. Serve topped with pumpkin seeds.

      Advertisement
      Ad
      Advertisement
      Advertisement

      READ THIS NEXT

      SEE MORE »
      Roasted Pork Tenderloin with Cinnamon, Cloves, and Allspice

      Roasted Pork Tenderloin with Cinnamon, Cloves, and Allspice

      There’s nothing like a roast to feed a crowd. These lean pork tenderloins will reign at the buffet table and will be equally enjoyed hot or cold. Simply prepared with a rub scented with the flavours of your favourite apple pie, the meat is roasted and rested to retain its juices before being laid out on peppery arugula leaves simply dressed in a classic vinaigrette. When is pork done? Has your pork ever come out dry? It could be all down to a number. In 2020, the US Department of Agriculture (USDA) updated its recommended internal temperature from the previously published 160 F (70 C) to 145 F (63 C) to allow for rest time. The new standard reflects a clearer distinction between temperature taken prior to rest time and after. During rest time, the internal temperature continues to rise, reaching the desired 160 F (70 C).