Green beans and potatoes salad is one of the ideal dishes to prepare at this time, to be used either as a side dish or as a main course.
It is a very simple and easy recipe to prepare, you can even prepare it the day before for a quick lunch at the office or as a ready-made side dish for an impromptu dinner.
- 4 cups of fresh green beans
- 3 medium potatoes
- 1 cup of cherry tomatoes, not too ripe
- 1 onion (red onion it’s perfect)
- basil to taste
- oregano to taste
- salt to taste
Wash the potatoes and brush them.
Put them in a pot with cold water and a little salt and boil them for about 40 minutes.
At the same time, wash the green beans well, drain them and remove the tips and, if present, the string.
In a large pot bring salted water to a boil and dip the green beans when the water starts to boil.
Cook for at least 10 minutes, the important thing is that the green beans remain crisp.
Wash and dry the cherry tomatoes, cut them into pieces and set aside.
Thinly slice a large red onion.
Drain the green beans and cool them under cold water so they stop cooking.
As soon as they are cooked, drain the potatoes as well, let them cool, peel them and cut them into fairly large pieces.
Cut the green beans into large pieces and place them in a large bowl along with the potatoes.
Combine the cherry tomatoes and onion.
Season with salt and extra virgin olive oil and plenty of basil.
Sprinkle with oregano.
Cover the bowl with plastic wrap and refrigerate until ready to serve.
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