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Mexican Green Bean Salad

Adapted from Simply Recipes

1 lb fresh green beans, strings removed, ends snapped off, cut in half into about 1 1/2 inch length pieces
1/4 c. onion, finely chopped
2 Tbsp. lime juice or white vinegar
1 Tbsp. olive oil
1/2 tsp. sea salt
1/2 tsp. dried oregano
3/4 c. packed, chopped cilantro
1/3 c. canned, pickled jalapeƱo chili peppers, sliced
1/3 c. chopped red onion
1/2 c. crumbled cotija cheese (salty Mexican cheese that resembles feta)
1/2 avocado, sliced or cut into inch long pieces
1 medium tomato, cut into 8 wedges, or a cup of halved cherry tomatoes

Simmer beans in boiling salted water for five minutes until just crisp tender. Remove beans and cool quickly by dipping them in an ice bath or running under cold water. Drain.

In a large salad bowl, toss together the beans, lime juice or vinegar, olive oil, 1/4 cup onion, sliced pickled jalapeƱos, sea salt, oregano and cilantro. Let mixture stand for at least 1/2 an hour.

Before serving, mix in red onion and cotija cheese. Top with avocado slices and tomato wedges.