Peruvian Green Beans with Red Onions and Tomatoes


Invite a bold Latin dish to your holiday table with this lighter spin on a traditionally heavy American dish. These Peruvian green beans are inspired by recipes for saltado – a dish that’s typically made with meat, onions and tomatoes, and seasoned with vinegar, soy sauce, garlic, and cumin. In this case, it’s a vegan side, but retains all of those fulfilling flavors.

Green Bean SaltadoThe recipe and photo for this Peruvian green beans recipe were shared with us by

Special Diet Notes: Peruvian Green Beans

By ingredients, this recipe is dairy-free / non-dairy, egg-free, optionally gluten-free, optionally grain-free, nut-free, peanut-free, vegan / plant-based, and vegetarian.

Peruvian Green Beans
Serves: 4 servings
  • 2 tablespoons canola oil
  • 8 ounces green beans, ends trimmed
  • 2 medium red onions, cut into strips
  • 1 clove garlic, minced
  • 3 tablespoons low-sodium soy sauce or wheat-free tamari (for gluten-free)
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon aji amarillo (or mild chili) paste
  • 2 teaspoons ground cumin
  • 2 tomatoes, seeded, sliced into narrow strips
  • ½ cup chopped cilantro
  1. In a large saute pan or wok, heat the canola oil over medium-high heat. Add the green beans and cook for 5 minutes.
  2. Add the onion, garlic, soy sauce, vinegar, chili paste, and cumin and saute for 3 to 5 minutes or until onions are fragrant but still hold their shape.
  3. Add the tomatoes and cook for 1 to 2 minutes. Remove the pan from the heat and add the cilantro. Stir gently to combine. Serve warm.

About Author

Alisa is the founder of, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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