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2 Terrific Salad Sides: 3 Bean Salad And Potato Salad

Courses: Salads
Serves: 8 people

Recipe Ingredients

  Potato Salad With Sweet Peppers
16   New red potatoes
  Coarse salt - for boiling water
1   Red bell pepper - seeded, chopped
1/2   Red onion - chopped
1/4 cup 36g / 1.3ozChopped fresh mint
1/4 cup 10g / 0.4ozChopped flat-leaf parsley
3 tablespoons 45mlRed wine vinegar
1/3 cup 78mlExtra virgin olive oil
  Coarse salt - to taste
  Freshly-ground black pepper - to taste
  3 Bean Salad
1/2 lb 227g / 8ozFresh green beans - washed, and cut into thirds
2 teaspoons 10mlDijon mustard - (rounded)
2 teaspoons 10mlSugar
1/4 cup 59mlRed wine vinegar
1/2 cup 118mlExtra-virgin olive oil
1 can  Red kidney beans - (15 oz) - rinsed, drained
1 can  Garbanzo beans - (15 oz) - rinsed, drained
1/4 cup 10g / 0.4ozChopped flat-leaf parsley
  Coarse salt - to taste
  Freshly-ground black pepper - to taste

Recipe Instructions

Place red potatoes in a pot and cover with water. Place pot on stove, cover and bring to a boil. Liberally salt water with coarse salt. Place a colander over boiling pot.

Take your first ingredient from the bean salad, 1/2 pound cut fresh green beans, and place them in the colander. Cover the colander with pot lid. Steam beans 5 minutes while potatoes boil below. Remove beans and cold shock under running water. Drain green beans and set aside.

When the potatoes are just tender, about 12 minutes, remove from heat, turn off burner, drain potatoes and cold shock them under running water until just cool enough to handle. Coarsely chop potatoes and return them to the warm pot.

Add peppers, onions, mint, parsley and vinegar to the pot. Toss to allow the vinegar to absorb into the potatoes. Add oil and stir the potatoes until they mash up a bit and salad has a spoonable consistency. Season with salt and pepper, to taste, and transfer to a serving bowl.

In a bowl, combine mustard, sugar and vinegar. Whisk in oil. Add kidney beans, garbanzo beans, green beans and parsley to the bowl and toss to coat bean salad evenly with dressing. Season salad with salt and pepper, to taste, and serve.

"30 MINUTE MEALS with Rachael Ray - (Show # TM-1B52) - from the TV FOOD NETWORK"


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