Green beans are in season here in Oregon and Washington. To celebrate their arrival, I made a Green Bean & Potato Salad with a tangy Balsamic Vinaigrette.
Recipe from Shop, Cook, Eat: Outside of the Box with Chrisetta Mosley
Ingredients
Salad
1 1/2 pounds small red potatoes
1 pound fresh green beans, trimmed
1 small red onion, diced
1/4 cup fresh basil, chopped
Balsamic Vinaigrette
1/2 cup Extra-Virgin Olive Oil
1/2 cup Balsamic vinegar
2 tablespoons Dijon mustard
2 tablespoons freshly squeezed lemon juice
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Dash of Worcestershire sauce
1 garlic clove, minced
Directions
Arrange potatoes in steamer basket over boiling water; cover and steam for 20 minutes until tender. Place in large serving bowl. Arrange beans in steamer basket over boiling water, cover and steam 10 or until tender, but still a bit crisp. Try not to overcook.
Meanwhile, make vinaigrette. Combine all ingredients in a salad shaker bottle or covered jar and shake vigorously.
Cut potatoes in half, add beans, onion, and basil. Drizzle with balsamic vinaigrette and gently combine. Serve immediately or cover and chill.
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