Potato Bean Salad
This Potato Bean Salad is a true crowd-pleaser! It’s loaded with fresh vegetables, has a satisfying bite, and gets an extra kick from a zesty dressing that pulls all the flavors together.
Ingredients
- 4-5 large potatoes
- 1 cup green beans trimmed and cut into small pieces
- 1 can red kidney beans
- ½ cup chopped fresh cherry tomatoes
- ½ cup chopped green olives
- ½ small red onion sliced into half moons
- ⅓ cup chopped fresh parsley
Dressing
- 2 tsp dijon mustard
- 1 tbsp maple syrup
- 1 tbsp olive oil
- 1 whole lemon juice
- salt to taste
Instructions
- Boil whole potatoes for about 20 minutes until fork tender. Peel them and cube into small bite size pieces.
- Blanching the green beans keeps them crisp and bright green. Simply boil them for 3-4 minutes, then transfer them to an ice bath to stop the cooking.
- In a large mixing bowl, combine the cooled potatoes, green beans, red kidney beans, cherry tomatoes, red onion, olives, and parsley. This colorful mix of veggies and herbs creates a beautiful, vibrant salad.
- In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, maple syrup and salt.
- Pour the dressing over the salad and gently toss everything together to coat evenly. Let it sit for about 10 minutes for the flavors to meld. Serve it chilled or at room temperature, and enjoy!