Monday, August 29, 2016

Green Bean, Potato & Tomato Salad

Not much of a recipe going on here today, I am running out of ideas in which to use my summer beans and tomatoes!

Here, I tossed my beautiful, fresh picked green beans with roasted potatoes, and heirloom cherry tomatoes.

I made a nice vinaigrette w/ Dijon mustard, honey and champagne vinegar.....sea salt & pepper.

A few fresh herbs thrown in at the end.

Here's how:

Quarter little potatoes (I used yukon gold, red and purple) and drizzle w/ olive oil and kosher salt.
Roast at 375F for 30-40 minutes, turning them once on the sheet pan, so all sides are cooked.

Toss w/ halved cherry tomatoes and green beans that have been blanched for only 2 minutes.

Add in skinny slices of red onions and spoon some vinaigrette over the salad.

Serve at room temperature only.

We ate this for dinner, with nothing else.
It was so delicious.

That's what summer is all about.

1 comment:

Bebe said...

I like things like this. Often do them with leftover veggies. (My DH passes so I eat for my lunch.) Always feel so righteous when I do a healthy waste-not, want-not thing. And I like a good vinaigrette on almost anything.

Thanks for your how to for roasting little potatoes. I have been buying little Yukon golds. Wasn’t sure how to roast them Now I know.

Happy week to all,