Summer Salad

No want for mayo with this scrumptious summer time salad recipe. Potatoes, tomatoes, and crisp inexperienced beans are tossed in a lightweight white wine dressing. An awesome facet dish, this Mediterranean salad is a straightforward summer time recipe.

Servings: 10

Vitamin Info

  • Energy: 179
  • Fats: 9g
  • Saturated Fats: 2g
  • Ldl cholesterol: 0mg
  • Sodium: 139mg
  • Carbohydrates: 22g
  • Fiber: 3g
  • Protein: 3g


  • 1 lb small white potatoes
  • 1 lb small purple potatoes
  • 1/4 cup white wine
  • 1/2 lb French inexperienced beans
  • 3 tbsp Champagne vinegar
  • 1/2 tsp Dijon mustard (gluten free if wanted)
  • 1/2 tsp black pepper
  • 6 tbsp olive oil
  • 1/2 cup capers, rinsed and drained
  • 1 cup halved cherry tomatoes
  • 1 small purple onion, finely chopped
  • 2 tbsp pitted Kalamata olives
  • 2 tbsp chopped contemporary parsley
  • 2 tbsp chopped contemporary basil
  • 2 tbsp chopped contemporary thyme


  1. In a big pot of boiling water, add white and purple potatoes and cook dinner for 20 to half-hour, or till fork-tender however not mushy.
  2. Drain and reduce into quarters. Place in a big bowl. Toss gently with the wine and put aside.
  3. Deliver one other pot of water to a boil. Boil the inexperienced beans for 3 to five minutes, or till simply tender.
  4. Drain and immerse in ice water to cease the cooking course of.
  5. Drain once more and put aside.
  6. In a small bowl, mix the vinegar, mustard, and black pepper.
  7. Add the olive oil and whisk to mix.
  8. Add the French dressing to the potatoes.
  9. Add the inexperienced beans, capers, tomatoes, onion, olives, and contemporary herbs to the potatoes.
  10. Season with further black pepper to style. Toss.
  11. Serve chilly or at room temperature.

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