For all us grumps who are already a little (just a little!) ready for fall.
, they’re marinated in pico de gallo made from puréeing fresh tomatoes with onion, serrano chile, cilantro, and lime juice—your favorite chip dip in salad dressing form.will serve you well here , you could also use fresh shell beans from the farmers market. Dried and canned beans may be year-round, dead-of-winter food, but the fresh ones are à la moment, which is reason enough to eat them by the bowlful.
Cook your fresh beans , then toss with olive oil and let them sit in the pico de gallo vinaigrette to absorb all of its tomato-y sweetness and chile heat. Add sliced snap beans and chia seeds, which will thicken the dressing . And in true great recipe nature, this salad is make-aheadable, too. Assemble it at least one hour before you’re ready to eat it.
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