Green Bean and Potato Salad with Miso Dressing Recipe

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Recipes.net Team Published March 21, 2020
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Whether you’re working on taking care of your own body or you’re just looking for a tasty meal option, this salad is just for you. The miso-potato-green bean combination might not sound that appetizing at first but you’ll definitely be left impressed. Even if you’re not a big fan of arugula, you’ll find that the slight bitterness of the arugula really complements the flavors well.

This is a perfect side salad with dinner or as a wonderful light lunch on a rainy spring afternoon. In the spirit of self-care and listening to your body, you won’t even need to think twice about having seconds.

Original recipe from The Conscious Cook: Delicious Meatless Recipes That Will Change The Way You Eat by Tal Ronnen. Recipe posted on fortheloveoffoodblog.com

How To Make Green Bean and Potato Salad with Miso Dressing

  • 2 tbsp yellow miso paste
  • 3 tbsp rice vinegar
  • 1 tbsp agave nectar
  • 1/4 tsp sea salt
  • 1/4 tsp black pepper (freshly ground)
  • 1/2 shallot (minced)
  • 1 garlic clove (minced)
  • 1 tbsp Dijon mustard
  • 1/2 lemon
  • 1 tbsp water
  • 1/2 cup olive oil
  • 1 tbsp fresh chives (minced)
  • 1 ½ cups baby arugula
  • 8 ounces fingerling potatoes
  • 8 ounces green beans
  1. Place the miso paste, vinegar, agave, salt, pepper, shallot, garlic, mustard, lemon juice, and water in a food processor. Pulse to combine.

  2. With the motor running, slowly add the oil in a thin stream until the vinaigrette is emulsified.
  3. Fold in the chives.
  4. Boil the potatoes for 15 minutes. Once done, slice them into 1/4-inch-thick rounds

  5. In boiling water, blanch the green beans quickly for 1 minute.

  6. Place the arugula, potatoes, and beans in a large bowl, drizzle with the vinaigrette and toss to coat.

How To Make Green Bean and Potato Salad with Miso Dressing

1 from 1 vote
Preparation Time: 20 mins
Cooking Time: 10 mins
Total Time: 30 mins
Serves:
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Ingredients

  • 2 tbsp yellow miso paste
  • 3 tbsp rice vinegar
  • 1 tbsp agave nectar
  • 1/4 tsp sea salt
  • 1/4 tsp black pepper, freshly ground
  • 1/2 shallot, minced
  • 1 garlic clove, minced
  • 1 tbsp Dijon mustard
  • 1/2 lemon
  • 1 tbsp water
  • 1/2 cup olive oil
  • 1 tbsp fresh chives, minced
  • 1 ½ cups baby arugula
  • 8 ounces fingerling potatoes
  • 8 ounces green beans

Instructions

  1. Place the miso paste, vinegar, agave, salt, pepper, shallot, garlic, mustard, lemon juice, and water in a food processor. Pulse to combine.

  2. With the motor running, slowly add the oil in a thin stream until the vinaigrette is emulsified.
  3. Fold in the chives.
  4. Boil the potatoes for 15 minutes. Once done, slice them into 1/4-inch-thick rounds

  5. In boiling water, blanch the green beans quickly for 1 minute.

  6. Place the arugula, potatoes, and beans in a large bowl, drizzle with the vinaigrette and toss to coat.
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Nutrition

  • Calcium: 48mg
  • Calories: 347kcal
  • Carbohydrates: 23g
  • Fat: 28g
  • Fiber: 4g
  • Iron: 2mg
  • Potassium: 433mg
  • Protein: 4g
  • Saturated Fat: 4g
  • Sodium: 515mg
  • Sugar: 7g
  • Vitamin A: 602IU
  • Vitamin C: 27mg
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