Marinated Green Bean & Red Potatoes Salad |
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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 15 |
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This is my favorite summer salad recipe. I make the day before because it tastes better the second day when the flavors blend (and they blend nicely!). It's a very pretty salad that you'll be proud to serve. Ingredients:
1 lb fresh green beans (washed & ends cut off) |
2 tablespoons fresh lemon juice |
1 teaspoon dried dill weed |
4 cups cubed red potatoes |
4 cloves garlic, crushed |
1 teaspoon dried thyme leaves |
1/4 cup red wine vinegar |
2 teaspoons honey |
1/2 teaspoon black pepper |
2 tablespoons olive oil |
1 teaspoon salt |
1 medium tomato, cut into wedges |
Directions:
1. Bring water to boil in 2 Dutch ovens (can do separately if you only have 1).
2. Add green beans to one; reduce heat to medium& cook, covered, 8 minutes or until beans are crisp-tender.
3. Remove beans with slotted spoon.
4. Add potatoes to other Dutch oven.
5. Cook, covered, 12 to 15 minutes or until potatoes are tender.
6. Remove potatoes; drain.
7. Combine vinegar, oil, lemon juice, garlic, honey, salt, dill weed, thyme, and pepper in medium bowl; whisk to combine.
8. Add green beans and potatoes; stir to combine.
9. Cover and refrigerate up to 2 days, stirring occasionally.
10. To complete recipe, garnish with tomato wedges.
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