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Mexican Green Bean Salad – Pacific Coast Farmers' Market Association

Mexican Green Bean Salad

Printable version of this recipe.


1 pound green beans (ends removed, cut into 1" slices)
2 tablespoons lime juice
1 tablespoon olive oil
1/4 cup red onion (finely chopped)
1/4 cup red onion (finely chopped)
1/4 cup pickled jalapenos (finely chopped)
1/2 teaspoon sea salt
1/2 teaspoon dried oregano (preferably Mexican oregano, if you can find it)
1/2 cup cilantro (finely chopped)
1/2 cup cotija cheese (or feta)
1/2 avocado (cubed)
1 cup cherry tomatoes (halved)
1 cup cherry tomatoes (halved)



1.  Bring a large saucepan of salted water to a boil. Add the beans and simmer until just crisp tender, about 5 minutes. Drain the beans and run cold water over them to cool them quickly. Dry completely.

2.  Place beans in a large bowl. Gently mix in lime juice or vinegar, olive oil, finely chopped onion, pickled jalapeños, sea salt, oregano and cilantro. Let sit for half an hour.

3. When ready to serve, gently mix in cheese. Serve the avocado slices and tomato wedges on the side or mixed into the salad.



"Saveur" Magazine



Type of Dish

Salads and Dressings




A fresh and unique way to enjoy green beans. Also delicious with grilled chicken or black beans and rolled into a wrap!