Guatemalan Vegetable Salad / Potato & Green Bean

RECIPE: Guatemalan Vegetable Salad / Potato & Green Bean

(serves 6)

Ingredients:

- 1.5 cups shelled squash or pumpkin seeds

- 4 medium tomatillos, husked and quartered

- 0.5 cups roughly chopped yellow onions

- 2 garlic cloves, peeled and crushed

- 1 pound potatoes, peeled and cubed

- 2 teaspoons salt

- 1 pound green beans, cut diagonally into 1-inch pieces

- 1 tsp freshly ground black pepper

Method:

> in a medium pot, combine the potatoes and 1 teaspoon salt with enough water, to cover; bring to a boil and simmer until tender; drain; set aside

> combine the green beans and remaining teaspoon of salt in water to cover; bring to a boil and simmer until tender; drain; set aside

For the sauce:

> in a large, dry skillet, the pumpkin seeds over medium-low heat until golden and fragrant, about 8 minutes, stirring occasionally; remove and let cool

> add the tomatillos, onions and garlic to the skillet and cook over medium-low heat until the skins are slightly charred, 8 to 10 minutes, stirring occasionally; remove from the heat and let cool slightly

> pulse the roasted squash seeds in a blender or food processor; add the tomatillo mixture and 0.25 (1/4) cup water; puree on high speed until smooth, adding more water as needed

> season to taste

> combine the cooked potatoes and green beans in a bowl; toss with the sauce and refrigerate for 1 hour before serving

> serve chilled

For a full run-down of the Guatemalan lunch and how things went, go here.