2 Terrific Salad Sides: 3 Bean Salad And Potato Salad

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 / 1.3oz	Chopped fresh mint
1/4 cup	10g / 0.4oz	Chopped flat-leaf parsley
3 tablespoons	45ml	Red wine vinegar
1/3 cup	78ml	Extra virgin olive oil
		Coarse salt - to taste
		Freshly-ground black pepper - to taste
		3 Bean Salad
1/2 lb	227g / 8oz	Fresh green beans - washed, and cut into thirds
2 teaspoons	10ml	Dijon mustard - (rounded)
2 teaspoons	10ml	Sugar
1/4 cup	59ml	Red wine vinegar
1/2 cup	118ml	Extra-virgin olive oil
1 can		Red kidney beans - (15 oz) - rinsed, drained
1 can		Garbanzo beans - (15 oz) - rinsed, drained
1/4 cup	10g / 0.4oz	Chopped 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.

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

Rating

Average rating:

4 (2 votes)

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