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Summer Tacos with Corn, Green Beans and Tomatillo Salsa

5.0(184)

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.

by Martha Rose Shulman·published 2014-08-13

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MexicanBrunch, Dinner, Lunch, Tacos, Appetizer, Main Course

Servings

Serves 4

Total time

20 min

Calories / serving

321 kcal

Ingredients (10)

serves

1/2 pound green beans, topped and tailedgreen-beans
4 ears corncorn
2 tablespoons extra-virgin olive oilolive-oil
1 small red or white onion, finely choppedonion
Salt to tastesalt
1 serrano chile, minced
1/4 cup chopped cilantrocilantro
1 recipe fresh tomatillo salsasalsa
8 warm corn tortillascorn-tortillas
1/4 to 1/2 cup crumbled feta, queso fresco or goat cheesefeta

Instructions (3 steps)

01Bring a large saucepan full of water to a boil and salt generously. Add green beans and cook for 5 minutes. Transfer to a bowl of cold water, drain and cut in 1-inch lengths.
02Cut the kernels off corncobs. Heat olive oil over medium heat in a large, heavy skillet and add onion. Cook, stirring often, until tender, about 5 minutes. Add a generous pinch of salt, the corn and chile, and continue to cook for another 4 to 5 minutes, stirring often, until corn is tender. Stir in green beans and cilantro, and about 1/4 cup of the salsa (more to taste). Remove from heat. Taste and adjust seasonings.
03

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