Green Bean and Cucumber Salsa

Enjoy the first green beans of the season in this novel salsa. Though chef Philip Aviles created this as a sauce to be served with tortillas, you could also enjoy this south-of-the-border inspired spring dish as a salad.


Servings: 6


  • 2 red onions, diced
  • 1 English cucumber, peeled, deseeded and diced
  • 1/4 pound green beans, blanched
  • 6 limes, juiced
  • 1 bunch cilantro, finely chopped
  • 2 Poblano peppers, diced
  • 1/3 cup extra virgin olive oil
  • 1/3 white vinegar
  • salt and pepper to taste


  1. Place all ingredients into a large mixing bowl and mix the same way that you would mix a salad.
  2. Serve with corn tortillas.

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