Prep 30 mins
Cook 15 mins
This is my favorite summer salad recipe. I make the day before because it tastes better the second day when the flavors blend (and they blend nicely!). It's a very pretty salad that you'll be proud to serve.
- 1 lb fresh green beans (washed & ends cut off)
- 2 tablespoons fresh lemon juice
- 1 teaspoon dried dill weed
- 4 cups cubed red potatoes
- 4 cloves garlic, crushed
- 1 teaspoon dried thyme leaves
- 1⁄4 cup red wine vinegar
- 2 teaspoons honey
- 1⁄2 teaspoon black pepper
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 medium tomatoes, cut into wedges
- Bring water to boil in 2 Dutch ovens (can do separately if you only have 1).
- Add green beans to one; reduce heat to medium& cook, covered, 8 minutes or until beans are crisp-tender.
- Remove beans with slotted spoon.
- Add potatoes to other Dutch oven.
- Cook, covered, 12 to 15 minutes or until potatoes are tender.
- Remove potatoes; drain.
- Combine vinegar, oil, lemon juice, garlic, honey, salt, dill weed, thyme, and pepper in medium bowl; whisk to combine.
- Add green beans and potatoes; stir to combine.
- Cover and refrigerate up to 2 days, stirring occasionally.
- To complete recipe, garnish with tomato wedges.
I'm jumping on the bandwagon about how good this is. I got a late start, so it only marinated for about 4 hours before we had it for supper and it was great. I know it will be even better tomorrow in my lunch. Thanks for a great recipe to use both the green beans and the red potatoes I got this week!
Another fanastic recipe and one I will reach for first in my recipe box. It compliments any entree dish. Loved it! Perfect for summer entertaining, so delicious and nutritious!
Delicious! We really enjoyed the wonderful combination of flavors in this salad. It definitely is better when allowed to marinate overnight. I made as written except that I chunked up the tomatoes and added them with the rest of the ingredients so they could marinate overnight as well. I will be making this salad frequently in the summer when I always have an overabundance of green beans and tomatoes from my garden. Thank you for sharing this recipe...it is definitely a keeper!