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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 12 |
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For something different from the same ole, same ole. Ingredients:
5 medium red potatoes |
1/2 lb fresh green beans, cut into 2 inch pieces |
1 medium sweet red pepper, cut into thin strips |
1 cup frozen corn, thawed |
1 celery rib, thinly sliced |
1 medium carrot, shredded |
3 green onions, thinly sliced |
1 1/2 cups cubed mozzarella cheese |
2/3 cup olive oil |
2 garlic cloves, minced |
1/4 cup white wine vinegar |
2 tablespoons minced fresh thyme |
1 teaspoon salt |
1/2 teaspoon sugar |
1/2 teaspoon garlic powder |
1/2 teaspoon pepper |
Directions:
1. Cut potatoes into 1/2-in. slices; cut each slice into four pieces. Place in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender.
2. Meanwhile, place beans in a small saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 8-10 minutes or until crisp-tender.
3. Drain potatoes and beans.
4. In a large bowl, combine the red pepper, corn, celery, carrot, onions and cheese. Add potatoes and beans.
5. In a small bowl, whisk the olive oil, garlic, vinegar, thyme, salt, sugar, garlic powder, and pepper. Pour over vegetables; toss to coat. Serve at room temperature or chilled.
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