Summer Meal in a Bowl Salad

Serves 4. Prep: 30 min.  Cook: 20-30 minutes.

This recipe will go on your list of easy-to-prepare summer favorites.  To change it up, use garbanzo beans instead of kidney, and add a tablespoon of capers and/or 1/3 cup Kalamata olives.

INGREDIENTS:
1 pound potatoes, cut into 1 inch cubes
⅓ pound or a good-sized handful green beans
Zest (finely minced peel) from 1 lemon
6 Tablespoons lemon juice
4 Tablespoons extra virgin olive oil
1 large clove garlic
1 teaspoon sea salt
1 can kidney beans rinsed and drained
½ cup red onion diced
¼ cup basil chopped fine
¼ cup Italian parsley, chopped fine

STEPS:

  1. In a large soup pot, bring 1 ½ quarts water to a boil.
  2. Add cubed potatoes and continue to boil until they are just fork tender.
  3. Strain and let set until cool.
  4. Put 2 inches of water in the pot, bring to a boil again and add the green beans.
  5. Continue to boil until just tender.
  6. Scoop out the beans with tongs or a strainer.
  7. Cut into ½ inch pieces.
  8. In a large salad bowl, whisk the lemon zest, juice, oil, garlic and salt to make a dressing.
  9. Add the potatoes, beans, red onion and herbs.
  10. Toss well.

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