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Summer Tacos with Corn, Green Beans and Tomatillo Salsa

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.

Ingredients

  • ½ pound green beans, topped and tailed
  • 4 ears corn
  • 2 tablespoons extra-virgin olive oil
  • 1 small red or white onion, finely chopped
  • Salt to taste
  • 1 serrano chile, minced
  • ¼ cup chopped cilantro
  • 1 recipe fresh tomatillo salsa
  • 8 warm corn tortillas
  • ¼ to ½ cup crumbled feta, queso fresco or goat cheese
  • Nutritional Information
    • Nutritional analysis per serving (4 servings)

      351 calories; 13 grams fat; 3 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 2 grams polyunsaturated fat; 54 grams carbohydrates; 7 grams dietary fiber; 12 grams sugars; 10 grams protein; 12 milligrams cholesterol; 178 milligrams sodium

      • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

Serves 4

Preparation

  1. Bring 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.
  2. Cut 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.
  3. Top warm tortillas with corn and bean mix. Sprinkle cheese over the corn and add more salsa if desired.
  • Advance preparation: You can make this filling a few hours before serving, but the fresher it is, the better. Reheat gently in a pan.

20 minutes

Dining and Cooking