Mexican Green Bean Salad

5 from 1 vote

This is a delicious green bean salad that is tossed with salsa ingredients and a Mexican flavored dressing. Serve at room temperature. A bit of Cotija or feta makes a nice addition.

Course Salad, Side Dish

Cuisine Latin American, Mexican

Keyword dairy-free, easy, egg-free, green bean, Latin American, mexican, nightshade-free, nut-free, salad, side

Prep Time 15

Cook Time 5

Total Time 20

Servings

Calories 152kcal

Author Jenny Ross

Ingredients

1/2 pound fresh green beans preferably haricoverts
2 tablespoons avocado oil
1 tablespoon apple cider vinegar
1/2 teaspoon cumin
1/4 teaspoon chili powder omit for nightshade-free
1/2 cup cilantro chopped
1 cup tomato chopped, omit for nightshade-free
3/4 avocado sliced
1/2 cup cilantro chopped
1/4 red onion chopped
salt and pepper to taste

Instructions

Toss the green beans with the avocado oil spread them in a single layer on a rimmed baking sheet. Broil for 5 minutes, or until tender crisp (you can also steam or blanch them, if you prefer). Let them cool.
While the beans cook, combine the remaining ingredients in a large bowl. When the beans have cooked and cooled off a bit, add them to the bowl and toss to combine so that everything is coated evenly. Season to taste with salt and pepper. Serve at room temperature.

Notes

Nutrition without nightshades: Calories: 145 cal, Carbs: 8g, Fiber: 4g, Fat: 13g, Protein: 2g

Nutrition without the avocado: Calories: 92 cal, Carbs: 6g, Fiber: 2g, Fat: 7g, Protein: 2g

Nutrition