Marinated Green Bean & Red Potatoes Salad
Description
This vibrant and refreshing Marinated Green Bean & Red Potatoes Salad has become my absolute favorite summer dish, and I highly recommend preparing it a day in advance. The reason for this suggestion lies in the delightful transformation that occurs when the flavors have a chance to meld overnight; they truly blend beautifully, enhancing the overall taste of the salad. Visually appealing, with its bright colors and textures, this salad is not only nutritious but also a dish you’ll be proud to present at any gathering or picnic.
Recipe Details
| Total Time | Prep Time | Cook Time | Category | Servings |
|---|---|---|---|---|
| 45 minutes | 30 minutes | 15 minutes | Potato | 4 servings |
Nutritional Information
| Nutritional Component | Amount per Serving |
|---|---|
| Calories | 75.5 |
| Total Fat | 2.4 g |
| Saturated Fat | 0.3 g |
| Cholesterol | 0 mg |
| Sodium | 206.4 mg |
| Total Carbohydrates | 12.6 g |
| Dietary Fiber | 2.1 g |
| Sugars | 3.2 g |
| Protein | 1.8 g |
Ingredients
| Ingredient | Quantity |
|---|---|
| Fresh green beans | 1 pound |
| Fresh lemon juice | 2 tablespoons |
| Dried dill weed | 1 teaspoon |
| Garlic (minced) | 4 cloves |
| Dried thyme leaves | 1 teaspoon |
| Red wine vinegar | 1/4 cup |
| Honey | 2 tablespoons |
| Black pepper | 1/2 teaspoon |
| Olive oil | 1/4 cup |
| Salt | 1 teaspoon |
| Cherry tomatoes (halved) | 1 cup |
Instructions
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Prepare the Cooking Equipment: Begin by bringing a large pot of water to a vigorous boil in two Dutch ovens. If you have only one, you can cook the ingredients in batches.
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Cook the Green Beans: Once the water is boiling, carefully add the fresh green beans to one of the pots. Reduce the heat to medium and cover. Allow the beans to cook for about 8 minutes, or until they reach a crisp-tender texture. Once cooked, use a slotted spoon to remove the beans from the pot, ensuring to drain any excess water.
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Cook the Potatoes: In the second Dutch oven, add the red potatoes to the boiling water. Cover the pot and cook for 12 to 15 minutes, or until the potatoes are tender when pierced with a fork. Once done, drain the potatoes and let them cool slightly.
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Prepare the Dressing: While the vegetables are cooking, take a medium mixing bowl and combine the red wine vinegar, olive oil, fresh lemon juice, minced garlic, honey, salt, dried dill weed, dried thyme leaves, and black pepper. Whisk these ingredients together until well combined, creating a flavorful marinade.
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Combine Ingredients: In a large mixing bowl, add the cooked green beans and red potatoes. Pour the dressing over the vegetables and gently stir to ensure that everything is evenly coated with the marinade.
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Chill and Infuse: Cover the bowl with plastic wrap or transfer the salad to an airtight container. Refrigerate for at least 30 minutes to allow the flavors to blend harmoniously. For optimal taste, consider letting it chill overnight; this step truly enhances the overall flavor profile.
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Serve: Just before serving, take the salad out of the refrigerator. Garnish with halved cherry tomatoes, which will add a pop of color and freshness to the dish.
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Enjoy: This salad can be served cold or at room temperature, making it an excellent choice for summer gatherings, picnics, or as a light side dish for any meal.
This Marinated Green Bean & Red Potatoes Salad is not just a feast for the eyes but also a wholesome dish packed with nutrients. Enjoy the lovely balance of flavors and the satisfaction of serving a salad that is as delicious as it is beautiful!
