These recipes were entered by customers, growers, and market managers at the many locallygrown.net markets. Account-holders at those markets can see what recipes are in season, buy ingredients from their local growers while looking at the recipe itself, add comments and photographs, mark favorites, and more. Buying and cooking with locally grown food has never been easier!
Green Bean Potato Salad
From Foothills Market
<p>Green beans and potatoes are a traditional combination, but here is a different twist on that standard.</p>Source: Southern Living (Entered by Market Manager)
Serves: 8 servings
Vegetarian!
Ingredients
1 1/2 lbs
green beans
3/4 tsp
salt, divided
1 lb
new potatoes (red preferred)
1
large yellow bell pepper, cut in strips
1/3 cup
thinly-sliced red onion
3 Tbsp
fresh chopped mint
2 Tbsp
toasted sliced almonds
1 Tbsp
toasted sesame seeds
Lemon-Soy Viniagrette
Step by Step Instructions
- Cook green beans and 1/2 teaspoon salt in boiling water to cover in a large saucepan until tender-crisp, 3 to 4 minutes; drain. Plunge into ice water to stop cooking process; drain and pat dry with paper towels.
- Bring potatoes and cold water to cover to a boil in large saucepan over medium-high; reduce heat to medium-low, and simmer until just tender, about 20 minutes total. Drain and let cool 30 minutes. Slice potatoes into 1/4- to 1/2-inch rounds.
- Gently toss together green beans, potatoes, bell pepper, red onions, and remaining 1/4 teaspoon salt in a large bowl. Add Lemon-Soy Vinaigrette, and gently toss to combine. Transfer mixture to a serving platter, and top with mint, almonds, and sesame seeds. Serve room temperature or chilled.