green bean salad with red onion & salsa dressing

12 oz green beans
about 5 loosely packed cups, tops and tails broken off
3/4 cup vegetable oil
could also use olive oil or a combination
1/2 cup salsa
bottled, preferably green tomatillo salsa
2 tbsp lime juice
1/4 cup cilantro
plus extra for garnish
1 whole red onion
small in size, thinly sliced
This is such a tasty way to enjoy lean green beans. This dish can be enjoyed the night it's prepared, and leftovers can be tossed into a salad the next day. Minimal cooking is involved - the green beans cook in the microwave! This can be prepared in advance and would be great for a picnic.
Transfer the cleaned and trimmed green beans to a medium microwaveable bowl. Add a few tablespoons of water, then cover tightly with plastic wrap. Poke holes in the top and microwave for about 3 minutes until the greens are tender but still crunchy. Remove the plastic wrap to cool, but watch out for steam rushing out where the wrap meets the bowl.
In the container of a magic bullet or equivalent, combine the oil, salsa, and lime juice. Process until smooth. Transfer to a jar if needed, then stir in the cilantro. Taste analytically and season generously with salt.
Add the onion to the cooled green beans. Shake the dressing to combine then pour in about 1/3 cup of dressing and toss to combine. Garnish with additional cilantro, and add more salt if needed.
source: Rick Bayless
This recipe yields more dressing that you need. Save the extra dressing for another salad, or make this salad 2 days in a row.