Recipe courtesy of Robert Irvine
Episode: Mall Madness
Total:
40 min
Active:
35 min
Yield:
8 to 12 servings
Level:
Easy

Ingredients

Salsa:
  • 1 lime
  • 2 large ripe tomatoes, seeds removed and diced small
  • 1 small red onion, chopped
  • 1 red bell pepper, stem and seeds removed and diced small
  • 1 ripe mango, peeled, pitted and coarsely chopped
  • 1/4 cup chopped flat-leaf parsley
  • 1 serrano pepper, seeds and stems removed and minced (use gloves and protect your eyes and nose when handling all hot peppers)
  • 1 medium clove garlic, minced
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
Salad:
  • 2 pounds fresh green beans, trimmed and cut into 1-inch pieces
  • 10 fresh radishes, thinly sliced
  • 2 large ripe tomatoes, cut into wedges
  • 1 red onion, medium dice
Dressing:
  • 1/4 cup rice wine vinegar
  • 1 teaspoon ground ginger
  • 2 cloves garlic, gently crushed with the blade of a knife and quartered
  • 1 tablespoon chopped flat-leaf parsley
  • 1/2 cup olive oil
  • Kosher salt and freshly ground black pepper

Directions

Microwave lime in a small bowl for about 30 seconds to release essential oils, and set aside until it is just cool enough to handle. Prepare salsa by combining tomatoes, onion, bell pepper, mango, parsley, serrano pepper, and garlic. When the lime is just cooled down enough to handle, cut it in half, remove any seeds and squeeze the lime juice into the salsa. Season with salt and pepper, stir to combine and set aside.

Blanch the green beans for about 2 minutes in salted water, drain and let cool.

Prepare the dressing. Through the feed opening of a running blender add, 1 at a time, rice wine vinegar, ground ginger, garlic and parsley until a smooth paste forms. Leaving the blender running, add the olive oil in a slow stream through the feed opening. Season with salt and freshly ground black pepper, to taste.

Gently fold the cooled green beans with the salsa, radishes, tomatoes, and red onion. Use enough of the dressing to coat, but do not feel compelled to use all of the dressing. You can serve the rest of the dressing on the side.

IDEAS YOU'LL LOVE

Green Mango Salad with Tiger Prawns

Recipe courtesy of Luke Nguyen

Fried Brussels Sprout Salad

Maine Lobster, Lemon Gnocchi, Brown Butter and a Summer Salad

Red Bean Beach Salad

Recipe courtesy of Ingrid Hoffmann

Cooking Tips

How to Poach Eggs Perfectly

Watch videos from Cooking Channel shows and chefs. Learn to prepare feature recipes and relive your favorite moments

On TV

Unwrapped

7am | 6c

Unwrapped

7:30am | 6:30c

Unwrapped

8am | 7c

Unwrapped

8:30am | 7:30c

Unwrapped 2.0

9:30am | 8:30c

Donut Showdown

10:30am | 9:30c

Donut Showdown

11am | 10c

Sugar Showdown

11:30am | 10:30c

Sugar Showdown

12pm | 11c

Sugar Showdown

12:30pm | 11:30c
1pm | 12c
3pm | 2c
4pm | 3c

Cake Hunters

5:30pm | 4:30c

Carnival Eats

6:30pm | 5:30c

Carnival Eats

7:30pm | 6:30c
On Tonight
On Tonight

Dinner at Tiffani's

8pm | 7c

Tia Mowry at Home

8:30pm | 7:30c

Unwrapped 2.0

9:30pm | 8:30c

Unwrapped

10pm | 9c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Tia Mowry at Home

12:30am | 11:30c

Unwrapped 2.0

1am | 12c

Unwrapped 2.0

1:30am | 12:30c

Unwrapped

2am | 1c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

So Much Pretty Food Here