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    You are at:Home»Dairy-Free Recipes»Peruvian Green Beans with Red Onions and Tomatoes

    Peruvian Green Beans with Red Onions and Tomatoes

    0
    By Alisa Fleming on November 21, 2015 Dairy-Free Recipes, Sides

    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 canolainfo.org.

    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
     
    Print
    Author: CanolaInfo
    Serves: 4 servings
    Ingredients
    • 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
    Instructions
    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.
    3.4.3177
    Alisa Fleming
    • Website

    Alisa is the founder of GoDairyFree.org, Food 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, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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