Another way to use the versatile green bean in summer cooking. Cut into one-inch lengths and add to a mix of corn, chiles and green tomatillo salsa. Green beans are such a reliable and versatile summer vegetable. I serve them on their own, of course, but I also throw them into various pasta dishes and salads, and here I’ve used them in a taco filling. Cook the beans first, just until tender, then cut them into one-inch lengths and add to this sweet and spicy mix of corn, chiles and green tomatillo salsa.
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corn, corn tortillas, dinner, extra virgin olive oil, feta, fresh tomatillo salsa, gluten free, goat cheese, green beans, lunch, mexican, onion, queso fresco, salt, serrano chilie, time: 0 - 30 min, vegan, vegetarian