Red and Green Bean Salad Recipe

Name: Red and Green Bean Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lime; 2 large ripe tomatoes, seeds removed and diced small; 1 small red onion, chopped; 1 red bell pepper, stem and seeds removed and diced small; 1 ripe mango, peeled, pitted and coarsely chopped; 1/4 cup chopped flat-leaf parsley; 1 serrano pepper, seeds and stems removed and minced (use gloves and protect your eyes and nose when handling all hot peppers); 1 medium clove garlic, minced; 1/4 teaspoon salt; 1/8 teaspoon black pepper; 2 pounds fresh green beans, trimmed and cut into 1-inch pieces; 10 fresh radishes, thinly sliced; 2 large ripe tomatoes, cut into wedges; 1 red onion, medium dice; 1/4 cup rice wine vinegar; 1 teaspoon ground ginger; 2 cloves garlic, gently crushed with the blade of a knife and quartered; 1 tablespoon chopped flat-leaf parsley; 1/2 cup olive oil; Kosher salt and freshly ground black pepper

Servings: persons

1 lime
2 large ripe tomatoes, seeds removed and diced small
1 small red onion, chopped
1 red bell pepper, stem and seeds removed and diced small
1 ripe mango, peeled, pitted and coarsely chopped
1/4 cup chopped flat-leaf parsley
1 serrano pepper, seeds and stems removed and minced (use gloves and protect your eyes and nose when handling all hot peppers)
1 medium clove garlic, minced
1/4 teaspoon salt
1/8 teaspoon black pepper
2 pounds fresh green beans, trimmed and cut into 1-inch pieces
10 fresh radishes, thinly sliced
2 large ripe tomatoes, cut into wedges
1 red onion, medium dice
1/4 cup rice wine vinegar
1 teaspoon ground ginger
2 cloves garlic, gently crushed with the blade of a knife and quartered
1 tablespoon chopped flat-leaf parsley
1/2 cup olive oil
Kosher salt and freshly ground black pepper

1
Microwave lime in a small bowl for about 30 seconds to release essential oils, and set aside until it is just cool enough to handle.
2
Prepare salsa by combining tomatoes, onion, bell pepper, mango, parsley, serrano pepper, and garlic.
3
When the lime is just cooled down enough to handle, cut it in half, remove any seeds and squeeze the lime juice into the salsa.
4
Season with salt and pepper, stir to combine and set aside.
5
Blanch the green beans for about 2 minutes in salted water, drain and let cool.
6
Prepare the dressing.
7
Through the feed opening of a running blender add, 1 at a time, rice wine vinegar, ground ginger, garlic and parsley until a smooth paste forms.
8
Leaving the blender running, add the olive oil in a slow stream through the feed opening.
9
Season with salt and freshly ground black pepper, to taste.
10
Gently fold the cooled green beans with the salsa, radishes, tomatoes, and red onion.
11
Use enough of the dressing to coat, but do not feel compelled to use all of the dressing.
12
You can serve the rest of the dressing on the side.

450

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 1 lime, 2 large ripe tomatoes, seeds removed and diced small, 1 small red onion, chopped, 1 red bell pepper, stem and seeds removed and diced small, and more.

Yes, Red and Green Bean Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Red and Green Bean Salad

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