Baby Potato and Green Bean Salad with Citrus Dressing

Vegan | Gluten Free | Simple | Healthy

When it comes to vegetables, a mixed salad is one of the easiest ways to use what you got. With a little bit of this, and a little bit of that, left over veggies go from lonesome to loved.

We almost always have vegetables left over from other dishes prepared earlier in the week; we bet you frequently do too. It usually doesn’t matter what veggie it is; it goes in the mixing bowl, and is tossed with spices and/or dressings we have on hand. Heck, you can even throw in leftover grains and greens! This is a great idea for a quick side or a lunch salad.

This week, we happen to have green beans, baby potatoes, and shallots hanging out in the fridge. We turned them into a wonderful salad, and had to share it with you guys. We used grapefruit dressing from Bro Joe’s Lil’ Dressings, but you can use your favorite citrus dressing. However, check them out! Their dressings are simple, contain no crazy words you can’t pronounce, and taste amazing.

Print Recipe
Baby Potato and Green Bean Salad with Citrus Dressing
Prep Time 5 Minutes
Cook Time 20 Minutes
Passive Time 20 Minutes
Servings
Sides
Ingredients
Prep Time 5 Minutes
Cook Time 20 Minutes
Passive Time 20 Minutes
Servings
Sides
Ingredients
Instructions
  1. In a large pot of salted water, add potatoes. Over high heat, cook until fork tender, approximately 20 minutes. Strain potatoes, return to pot and shake for 10 seconds to remove moisture, and remove from heat. While the potatoes are cooking, prepare the green beans and garlic paste.
  2. In a large pan, heat oil over medium-high heat. Add beans. Shaking the pan frequently, cook until lightly browned, approximately 3-4 minutes. If needed, reduce heat to low, and cook until tender. Remove from heat, toss with 1/4 teaspoon salt, and cut the longer green beans in half.
  3. On a cutting board, finely chop the garlic. Sprinkle 1/4 teaspoon salt on garlic. With one hand on the handle of a chef's knife, and one hand on the blunt side of the blade, drag blade at an angle across garlic. As needed, re-pile garlic, add more salt, and chop until a paste forms.
  4. In a large mixing bowl, combine cooked potatoes and beans, garlic paste, tomatoes, shallots, dressing, and paprika. Stir well to combine. Season to taste with salt and freshly ground black pepper.
Recipe Notes

*Add cooked grains and/or greens of choice for added nutrition and bulk.
*We used a cast iron pan for the green beans.

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