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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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Meet the Cook: I have a taste for beans and find them a great companion to potatoes. A versatile side dish - add ham to make the salad a meal in itself - this one's among the recipes that I've invented myself. I have three children, all grown. -Bea Vrsalijko, Belle Chasse, Louisiana Ingredients:
1-1/2 pounds small red potatoes, quartered |
1 garlic clove, peeled and halved |
2 cups cut fresh green beans (1-1/2-inch pieces) |
1 can (14-1/2 ounces) chicken broth |
tarragon dressing: |
3 tablespoons olive oil |
3 tablespoons cider vinegar |
1 garlic clove, minced |
1 tablespoon minced fresh parsley |
1 to 1-1/2 teaspoons minced fresh tarragon |
1/2 teaspoon ground mustard |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1/4 teaspoon creole or cajun seasoning |
lettuce leaves, optional |
Directions:
1. In a saucepan, cook potatoes and garlic in boiling salted water for 5 minutes. Add beans; cook 10-14 minutes longer or until vegetables are tender. Drain; discard garlic. Place vegetables in a bowl.
2. Warm broth; pour over vegetables. Cover and refrigerate for at least 2 hours, stirring several times.
3. In a small bowl, combine oil, vinegar and seasonings; mix well. Drain vegetables; add dressing and toss to coat. Serve in a lettuce-lined bowl if desired. Yield: 6-8 servings.
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