Chef Claudia Sandoval - Green Beans & Citrus
  • 2 lbs. of Green Beans, trimmed
  • 6 Garlic cloves, thinly sliced
  • 2 Shallots, thinly sliced
  • 1 Grapefruit, zest and segmented
  • 2 Oranges, segmented
  • 1 ½ cup of Pomegranate seeds
  • ½ cup pomegranate juice
  • ¼ cup red wine vinegar
  • 2 tblsp. Granulated sugar
  • ¼ cup Grapeseed oil, plus two tablespoons
  • 1 tblsp. TAJÍN®


For 8 servings

1. In a bowl, whisk together pomegranate juice, grapefruit zest, vinegar, sugar, and ¼ cup of grapeseed oil. Whisk together until sugar dissolves and set aside.

2. In a large sauté pan set to medium-high heat, add grapeseed oil, shallots, garlic, and green beans. Sauté for 3-4 minutes until green beans soften but are still crisp. Remove from heat.

3. In a large bowl, toss green bean sautee with pomegranate vinaigrette.

4. In a large serving platter, arrange all green beans, garnish with grapefruit and orange segments, TAJÍN® and pomegranate seeds.