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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Potato, tomato and onion complement the fresh green beans in colorful Green Bean Salad. A subtle oil-and-vinegar dressing lends fresh herb flavor to the mix. The recipe comes from the kitchen of Sarah Maranto of Bakersfield, California. Ingredients:
1 medium potato, peeled |
1/2 pound fresh green beans, cut into 2-inch pieces |
1 medium tomato, cubed |
1/2 small red onion, sliced and separated into rings |
2 tablespoons red wine vinegar |
2 tablespoons canola oil |
2 tablespoons minced fresh oregano |
2 tablespoons minced fresh parsley |
1/8 teaspoon salt |
Directions:
1. Place potato in a saucepan and cover with water. Bring to a boil; Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain and cool; cut into cubes.
2. Meanwhile, place green beans in a saucepan and cover with water. Bring to a boil; Reduce heat; cook, uncovered, for 6-8 minutes or until crisp-tender. drain and cool.
3. In a large serving bowl, combine the beans, potato, tomato and onion. In a jar with a tight-fitting lid, combine the remaining ingredients; shake well. Pour over the bean mixture; toss to coat. Yield: 4 servings.
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