So, due to a co-op SNAFU, I ended up with far too much cilantro. Like WAAAAAAAAY too much.
In my quest to dress ‘all of the things’ with cilantro, I came across the very last of my green beans.
Is it possible?– surely…
Has anyone tried it?– Likely…Right?
Well, I got a little more than I bargained for when I came across an amazing little website called A Beautiful Plate! Not only did Chef Laura combine Green Beans and Cilantro….she charred them, too!!
That’s right- Charred green beans!!!
I had a few tomatoes, onions and feta on hand so I created a small Texas twist on an already PERFECT dish.
This could be eaten as a main, served as a side and….added to a salmon rice bowl….That’s right. It makes salmon sing!!
Charred Green Bean Summer Salad
- 1 Pound Green Beans Fresh, cut & Trimmed
- 1 TBSP Avocado Oil
- 1 Cup Tomatoes Diced
- 1/2 Purple Onion Diced
- 1 Lime Freshly Juiced
- 1 Clove Garlic
- 1 TBSP Mustard
- 1/8 Cup Olive Oil
- 1/4 Cup Cilantro Freshly Chopped
- 1/4 Cup Feta
- Salt & Pepper to Taste
Place beans in a bowl (or bag) and Salt & Pepper and a drizzle of oil to help seasoning stick.
Turn on vent hood/ exhaust fan.
Coat heavy duty skillet with 1 TBSP Avocado Oil and allow to heat on high for 3 minutes. (I used cast iron.)
Cook, over high heat for 12 minutes; Attentively stirring to allow beans to char but not burn.
When beans are soft but still firm, turn off heat; salt lightly then, allow beans to cool.
Add cooled beans to bowl with tomatoes, onion and cilantro.
In small bowl create a vinaigrette by adding lime juice, garlic and mustard. Drizzle Olive Oil slowly while whisking mixture. Pour over green bean mixture and stir in feta.
Enjoy immediately or chill in fridge until ready.
Please, stop by A Beautiful Plate, show some love and check out her Charred Green Beans with Cilantro-Lime Vinaigrette!
After all, she has just changed the way you will look at green beans- FOREVER!! Enjoy!!