alive logo

Charred Green Beans with Salsa

Serves 4.


    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.


    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.


    Charred Green Beans with Salsa


      • 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


      Per serving:

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



      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.


      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.


      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.



      SEE MORE »
      Saffron Pasta with Lobster

      Saffron Pasta with Lobster

      Many of us have heard stories of bygone days when lobster was considered poor man’s food. Now the price of lobster makes it a special occasion treat, no longer something fishermen use as bait or garden fertilizer, which is all the more reason to avoid waste and use it entirely — antenna to tail. Ask your fishmonger to choose females for this recipe, only the female lobsters will have the roe (eggs) needed to flavor the butter for the sauce. (Raw lobster eggs are dark green and called roe, when the eggs are cooked they turn red and are called coral.) Making fresh pasta is easier than you think. If you’re not ready to take the leap, substituting your favorite dried pasta will still yield delicious results. This recipe requires you to work with live lobsters in order to get the roe and extract the maximum flavor from the shellfish. If this is something you object to, I encourage you to skip this recipe.