Mexican Green Beans with Salsa
Mexican green beans are an easy side dish and only take 15 minutes to make! Charred green beans tossed with chunky salsa. Makes a great side for your Mexican inspired main course!
Servings: 4 servings
Calories: 60kcal
Equipment
Ingredients
- 1 tablespoon olive oil
- 12 ounces fresh green beans ends trimmed
- ½ teaspoon salt
- 2 tablespoons chunky mild or medium salsa red or green
Instructions
- Cut green beans into 2” pieces. Trim ends if needed.
- In a large skillet, heat 1 tablespoon of oil over medium heat.
- Add green beans, season with salt and toss to evenly coat in the oil.
- Leave undisturbed over medium heat for 3-4 minutes to encourage charring, then stir and cook.
- Allow the additional side to cook for another 3-4 minutes until most of the beans are slightly charred.
- Turn off heat and transfer charred green beans to a serving platter.
- Drizzle with the salsa and serve warm or at room temperature.
Notes
- If your salsa is cold from the refrigerator, add it to the pan and heat on medium-low heat for 1-2 minutes until warmed through.
- Store leftovers in an airtight container in the refrigerator for 4-5 days.
- This easy green beans recipe is best served fresh, but you can reheat green beans in a skillet until warmed through, or microwave. Do not overcook, or green beans can become soggy.
Nutrition
Calories: 60kcal | Carbohydrates: 6g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Sodium: 348mg | Potassium: 200mg | Fiber: 2g | Sugar: 3g | Vitamin A: 625IU | Vitamin C: 11mg | Calcium: 34mg | Iron: 1mg