Mexican Green Bean Salad

Ingredients

• 1 pound fresh green beans, strings removed, ends snapped off, cut in half into about 1 1/2 inch length pieces
• 1/4 cup onion, finely chopped
• 2 tablespoons lime juice or white vinegar
• 1 tablespoon extra virgin olive oil
• 1/2 teaspoon sea salt
• 1/2 teaspoon dried oregano
• 3/4 cup packed, chopped cilantro
• 1/3 cup canned, pickled jalapeño chili peppers, sliced
• 1/3 cup chopped red onion
• 1/2 cup crumbled cotija cheese
• 1/2 avocado, sliced or cut into inch long pieces
• 1 medium tomato, cut into 8 wedges, or a cup of halved cherry tomatoes

Directions

1. Bring a large saucepan of salted water to a boil, then add the green beans. Let them simmer until they’re crisp-tender, about 5 minutes.
2. Pour off the hot water, then rinse the beans under cold water so they cool down quickly. Drain them well.
3. Transfer the beans to a large bowl. Carefully toss them with the lime juice or vinegar, olive oil, 1/4 cup onion, sliced pickled jalapeños, sea salt, oregano, and cilantro.
4. Let the salad sit for half an hour.
5. When you’re ready to serve, gently fold in the chopped red onion and cotija cheese.
6. Keep the avocado slices and tomato wedges alongside the salad, or mix them right in.