Mexican Green Bean Salad
1 lb. fresh green beans, ends snapped off, cut into 1 1/2 inch pieces
1/4 cup onion, finely chopped
2 T. freshly squeezed lime juice
1 T. olive oil
1/2 tsp. sea salt (I use Kosher)
1/2 tsp. dried oregano (I use fresh)
3/4 cup packed, chopped cilantro
1/3 cup sliced pickled jalapeno chili peppers
1/3 cup chopped red onion (I omit)
1/2 cup crumbled cotija cheese, a salty Mexican cheese resembling feta (I omit)
1/2 avocado, sliced or cut into long pieces (I use a whole one)
1 medium tomato cut into 8 wedges or one cup halved cherry tomatoes
1. Bring large sauce pan of salted water to boil Add beans and simmmer just until tender/crisp, about 5 minutes. Drain completely.
2. Place beans in large bowl. Gently mix in lime juice, oilive oil, 1/4 cup onion, jalapenos, salt, oregano and cilantro. Let sit for half and hour. (Important to do this for maximum flavor!)
3. When ready to serve, gently mix in chopped red onion, if using, and cheese, if using. Serve the avocado and tomato on the side or mixed in.