Summer is here, says the fresh market with the beautiful selection of vegetables! This weekend while I was doing my shopping, I was trying to come up with a substantial, healthy side that could also serve as leftovers for lunch. A co-worker was telling me about a green bean salad with par-boiled potatoes and light vinaigrette that sounded great, so I came up with my own version. Since I usually only make one side dish for dinner, I wanted it to be filling enough to serve with grilled chicken. After checking out a few traditional recipes, I came up with this delicious mix that was an excellent lunch the next day.
Green Bean and Everything Salad
2 c fingerling potatoes
3 tbsp. EVOO (divided)
2 cloves garlic, minced
1 tsp. oregano
Salt and pepper
3 c green beans (I used Roma beans)
1 tbsp. white wine vinegar
1 tbsp .lemon juice
1 tsp. honey
Dash of cinnamon
2 tbsp. fresh parsley, chopped
2 tbsp. crumbled feta
3 pieces crumbled bacon
3 scallions, chopped
1. Halve the potatoes, and chop more if needed, so they are bite size or slightly larger.
2. In a large bowl, toss the potatoes with 2 tbsp. EVOO, garlic, oregano, salt and pepper. Bake at 400 degrees for 20 minutes, tossing once hallway through.
3. Meanwhile, boil about 1 inch of water. Add the beans and cook for 6-8 minutes. Immediately rinse under cold water to stop the beans from cooking. Cut the beans into 1-2 inch pieces.
4. In the large bowl used to toss the potatoes, whisk together the remaining 1 tbsp. EVOO, vinegar, lemon juice, honey and cinnamon. (You could also add a tbsp. of Dijon mustard).
5. Add the parsley, feta, bacon and scallions to the dressing and toss. Add the beans and potatoes, and toss again lightly.
This recipe makes three to four servings. You could easily adjust the type of cheese and herbs used, based on what you have in stock. The salad is great when served warm, and can easily be microwaved the next day for leftovers. The low-calorie beans, complimented by just a few high-flavor ingredients such as feta cheese and bacon, and mixed with crispy potatoes make a very satisfying dish. Take advantage of the in-season vegetables and give this a whirl!
