Thank goodness it's finally grilling season around here. In honor of Taco Tuesday, while I grilled the pork tenderloin for the tacos, I grilled "a mess" of green beans to serve as the side dish. If you haven't invested in a small grill basket for vegetable grilling, please do so.
I made the dressing about 30 minutes ahead of time and let the flavors mingle while I grilled the green beans. When the green beans were tender and lightly charred, I placed them in the serving bowl and poured the dressing over the hot beans and lightly tossed everything together. The heat from the beans, slightly softened the onions and peppers and allowed the juices from the tomatoes to coat the beans. These were delicious!
1 lb. fresh green beans
For the dressing:
1/3 cup yellow onion, diced
1/3 cup red onion, diced
1 jalapeno, seeded and diced
Juice of one lime
1 T. olive oil
salt and pepper to taste
1/2 t. dried Mexican oregano
1/2 cup rough chopped cilantro
1 cup halved cherry tomatoes
Place the beans in a grilling basket over medium high flame. Lightly pour about a teaspoon of olive oil over the beans and toss to coat. Close grill and let beans cook for 20 - 30 minutes, tossing with tongs every 10 minutes or so.
When beans are tender and lightly charred, remove from heat. Place in serving bowl, pour dressing over beans and toss to coat.
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