green-bean-salad-with-fresh-tomato-chutney-109779.json

{
    "directions": [
        "Cook beans in large pot of boiling salted water until crisp-tender, about 6 minutes. Drain; rinse with cold water and drain again. Pat dry. (Beans can be made 1 day ahead. Wrap in paper towels and store in resealable plastic bags; refrigerate.)",
        "Chop tomatoes in processor using on/off turns. Add brown sugar, garlic, ginger, cumin, and chile. Process until almost smooth. Pour tomato mixture over beans; toss to coat. Cover and refrigerate until cold, about 4 hours. Season to taste with salt and pepper. Arrange beans on large platter and serve."
    ],
    "ingredients": [
        "2 1/4 pounds green beans, trimmed",
        "4 medium tomatoes, quartered",
        "11/2 tablespoons dark brown sugar",
        "1 large garlic clove, chopped",
        "1 tablespoon chopped peeled fresh ginger",
        "1 teaspoon ground cumin",
        "1/2 teaspoon chopped seeded serrano chile"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Ginger",
        "Tomato",
        "Side",
        "Marinate",
        "Picnic",
        "Low Sodium",
        "Green Bean",
        "Summer",
        "Fat Free",
        "Vegan",
        "Vegetarian",
        "Pescatarian",
        "Dairy Free",
        "Wheat/Gluten-Free",
        "Peanut Free",
        "Tree Nut Free",
        "Soy Free",
        "Kosher"
    ],
    "title": "Green Bean Salad with Fresh Tomato Chutney",
    "url": "http://www.epicurious.com/recipes/food/views/green-bean-salad-with-fresh-tomato-chutney-109779"
}