- 4 cups fresh or frozen cut green beans
- 2 small onions, chopped
- 1/4 cup butter, cubed
- 3 medium tomatoes, cut into wedges
- 2 tablespoons salsa
- 1 garlic clove, minced
- 1/4 to 1/2 teaspoon salt
- In a large saucepan, cover beans with water; bring to a boil. Cook, uncovered, for 8-10 minutes or until crisp-tender.
- Meanwhile, in a large skillet, saute onions in butter until tender. Drain beans. Add the tomatoes, salsa, garlic, salt and onions; heat through. Yield: 6-8 servings.
Originally published as Salsa Green Beans in Taste of Home April/May 1999, p35
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Reviewed May. 31, 2011
"I had a lot of leftover green beans and stumbled upon this recipe when looking to make a side dish for quesadilla night. It was okay - nothing spectacular."