Salad: Mexico – Puebla, Central Mexico – Ensalada de Ejotes con Queso Fresco

Serving Size: 4

Approximate Time

Prep 15 min

Cook 5 min

Additional 20 min

Total 25 min

Ingredients

- 1 lb (450 g) fresh ejotes (green beans), trimmed
- 6 oz (170 g) queso fresco, crumbled
- 1 small white onion, thinly sliced, approx. 4 oz (115 g)
- 1 jalapeño, seeded and thinly sliced (leave seeds for more heat)
- 3 tbsp (45 ml) extra-virgin olive oil
- 2 tbsp (30 ml) fresh lime juice (about 1 lime)
- 1 tsp (5 g) kosher salt, plus more to taste
- 1/4 tsp (1 g) freshly ground black pepper
- 1/2 tsp (1 g) dried Mexican oregano (or regular oregano)
- 1/4 cup (15 g) fresh cilantro leaves, coarsely chopped
- 2 tbsp (20 g) toasted pepitas (pumpkin seeds) for garnish (optional)
- Ice and cold water for an ice bath

Instructions

Short Description:
A bright, simple salad of blanched ejotes (green beans) tossed in a light lime-olive oil vinaigrette and finished with crumbled queso fresco. It is refreshing, crisp, and makes a classic Puebla accompaniment or starter.

Regional Notes:
This Puebla variation highlights locally produced queso fresco crumbled over blanched ejotes and uses a restrained, citrus-forward vinaigrette rather than heavy dressings. The emphasis on fresh, regional queso fresco and the crisp blanching technique distinguishes it from heavier or cooked bean salads found elsewhere in Mexico.

1. Bring a large pot of salted water to a rolling boil. Prepare a large bowl with ice and cold water for an ice bath.
2. Add the trimmed ejotes to the boiling water and cook until bright green and tender-crisp, about 3 to 4 minutes.
3. Immediately transfer the ejotes to the ice bath to stop cooking; leave for 2 to 3 minutes. Drain well and pat dry with a clean towel or spin in a salad spinner.
4. While the beans cool, make the vinaigrette: whisk together the olive oil, lime juice, salt, black pepper, and dried oregano in a small bowl until emulsified.
5. Place the cooled ejotes in a large mixing bowl. Add the thinly sliced onion, jalapeño, and chopped cilantro.
6. Pour the vinaigrette over the beans and gently toss to coat evenly. Taste and adjust seasoning with additional salt or lime if needed.
7. Transfer the salad to a serving bowl or platter. Sprinkle the crumbled queso fresco evenly over the top and garnish with toasted pepitas if using.
8. Let rest 10 to 15 minutes at room temperature for flavors to meld, or chill for up to 1 hour before serving. Serve chilled or at cool room temperature.