Mexican Green Bean Salad with Jalapeño peppers
Prep time
Cook time
Total time
Recipe type: Salad
Cuisine: Mexican
Serves: 4
  • 1 lb (450gr) Green beans, snap of the ends and cut in half
  • 1,5 tbsp Olive oil
  • ½ tsp Sea salt
  • 1 Onion, finely chopped
  • 1 tbsp White vinegar
  • 2 tbsp Lime juice
  • ½ tsp Oregano (dried)
  • 1 tbps Fresh parsley, finely chopped
  • ½ cup pickled Jalapeño peppers, sliced
  • 1 Avocado, sliced
  • 2 tomatoes, cut in cubes or wedges
  1. Bring a small pan of salt water to a boil
  2. Add the beans (halved with ends snapped off), let simmer until crispy but tender (about 4-6 minutes)
  3. Cool down the beans under cold water and drain completely. Add into a salad bowl.
  4. Mix together the white onion, olive oil, lime juice, vinegar, jalapeños, oregano, parsley and seasalt and add to the beans. Let sit while you continue.
  5. Chop the red onion and slice the avocado and mix gently into the bowl with beans. Serve with tomato wedges on top.
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