Mexican Green Bean Salad

Makes 4 servings

Ingredients

1 pound green beans or a combination of green and yellow beans, trimmed and broken into 1-inch lengths (about 4 cups)

2 to 4 tablespoons finely chopped red or white onion to taste, rinsed if desired

1/2 pound (2 medium or one large) tomatoes, finely chopped

1/2 to 1 ripe serrano chili to taste, seeded and sliced

1/4 cup chopped fresh cilantro

1/4 teaspoon dried oregano, preferably Mexican

2 tablespoons olive oil

salt to taste

Directions

Steam the beans until crisp-tender, about 5 minutes. Be careful not to overcook the beans; you want them to be crunchy. Remove from heat and refresh under cold water. Drain well. Toss with the remaining ingredients. Chill until ready to serve, or serve at room temperature. This salad enjoys a marinade of 15 to 30 minutes—but no more—or the color of the beans will fade.