How To Make Minted Potato & Green Bean Salad
Who says vegetarians don’t get to enjoy savory meals? A taste of these authentic vegetarian recipes will make you change your mind. So, you just might want to go vegetarian after your first bite.
Serves:
Ingredients
- 1 lb small potatoes, halved
- 8 oz green beans, trimmed
- 1/4 cup fresh mint leaves, chopped
- 1/4 cup extra virgin olive oil
- 2 tbsp red wine vinegar
- 1 tsp Dijon mustard
- Salt and pepper to taste
Instructions
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Place the halved potatoes in a large pot of salted water. Bring to a boil and cook until fork-tender, about 8-10 minutes.
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In the last 2 minutes of cooking, add the green beans to the pot. Cook until bright green and crisp-tender.
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Drain the potatoes and green beans and rinse with cold water to stop the cooking process.
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In a small bowl, whisk together the chopped mint, olive oil, red wine vinegar, Dijon mustard, salt, and pepper.
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In a large serving bowl, combine the potatoes, green beans, and mint dressing. Toss gently to coat.
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Serve the salad chilled or at room temperature.
Nutrition
- Calories : 207kcal
- Total Fat : 14g
- Saturated Fat : 2g
- Cholesterol : 0mg
- Sodium : 74mg
- Total Carbohydrates : 19g
- Dietary Fiber : 4g
- Sugar : 2g
- Protein : 3g
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