Prep time: 30 minutes
Green bean salad is another staple in Chilean summer menus and buffet meals. It is usually served with a tomato salad.
- 1 pound baby green beans (whole frozen beans may be used)
- 1/2 large onion, peeled and julienned
- 1/3 cup Alino para Ensaladas (Lemon Herb Dressing, recipe follows in separate post)
If the beans are big, slice them lengthwise in the French style. Cook the beans in boiling water for about 6 minutes; they should be “al dente” and bright green. Do not overcook. Remove them from the hot water and immerse them in cold water to cool; drain and let them dry.
Wash the onion under hot water to remove the sharpness. Mix the onions and beans in a non-reactive bowl. Do not add the dressing until ready to serve because the acid from the dressing tends to discolor the bright green beans.