Thursday, October 22, 2009

Red Potato and Green Bean Salad



This week was the last farmers' market of the year and I picked up the last of the fresh green beans. I combined them with the redskin potatoes I grew in my garden and made this simple, yummy salad. I like to eat it warm, but it is also good cold. I have always liked mustard in salads like my Spicy Mustard Coleslaw. And mustard is very good for you. It's a good source of the anti-cancer nutrient selenium, as well as omega 3 fatty acids and magnesium. Just make sure to read the ingredients on the label; I have seen high fructose corn syrup and msg in some and they certainly don't belong in mustard.



Red Potato and Green Bean Salad

1 c. green beans, lightly steamed
8 redskin potatoes, boiled for 20 min. till tender, then diced

for dressing:
3 T. olive oil
3 T. red wine vinegar
1 T. organic spicy brown mustard
1/2 tsp. sea salt
1/4 tsp. black pepper

Place veggies in a large bowl, whisk together dressing ingredients and pour over veggies. Toss to coat, sprinkle a little fresh ground black pepper on top.

 Thanks to all of you who linked up your yummy recipes on my  Favorite Fall Vegetable Recipe Roundup  yesterday!! It makes me happy to see healthy recipes well shared. Food bloggers are the best!

5 comments:

Vegan Epicurean October 22, 2009 at 12:53 PM  

Janet,

Sounds good! I love the combination of green beans and potatoes in many ways. Do you ever make it in the style of Genoa with pesto? That works well warm or cold too.

Alicia

janet October 22, 2009 at 1:54 PM  

Alicia, I will have to try that because I just love pesto!

Angie October 24, 2009 at 3:34 PM  

That looks perfectly delicious and easy!

figtree October 27, 2009 at 5:58 PM  

I love this combo! Ill try it this weekend.

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