Red Potato and Green Bean Salad Recipe
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!