Tacos With Green Beans, Chiles and Tomatillo Salsa This is another summer taco filling that can also stand alone as a delicious salad. 1 pound green beans or a combination of green and yellow beans, trimmed 1 to 2 serrano or jalapeño chiles (to taste), minced 1/4 cup finely chopped red or white onion, soaked in cold water to cover for 5 minutes, then drained and rinsed (optional) 1/2 pound ripe red or yellow tomatoes (or a mix), diced 1/4 cup chopped cilantro 3 ounces queso fresco or feta, crumbled 2 hard-boiled eggs, chopped 3 tablespoons freshly squeezed lime juice 1/4 cup fresh tomatillo salsa (ed: Please link) Shredded cabbage for the tacos (optional) Steam the green beans or blanch in salted boiling water for 4 minutes. Transfer to a bowl of cold water, then drain and dry on paper towels or a clean kitchen towel. Cut into 3/4-inch lengths. Toss with the chiles, onion, tomatoes, cilantro, salt, pepper, cheese, and chopped hard-boiled eggs. Whisk together the lime juice, olive oil and salsa. Taste and adjust salt and pepper. Toss with the beans. Top with a spoonful of the bean salad, garnish with a handful of shredded cabbage if desired, fold the tortilla over and serve. Yield: 10 tacos Advance preparation: Blanched or steamed green beans will keep for 2 or 3 days in the refrigerator, but it's best to blanch or steam them on the day you're serving this. You can make the salad several hours ahead and refrigerate. Nutritional information per taco: 151 calories; 8 grams fat; 2 grams saturated fat; 1 gram polyunsaturated fat; 5 grams monounsaturated fat; 40 milligrams cholesterol; 16 grams carbohydrates; 3 grams dietary fiber; 49 milligrams sodium (does not include salt to taste); 4 grams protein