Green bean salad with potatoes, cherry tomatoes, and red onions fresh and light. With the heat of this scorching summer, it’s hard to be in the kitchen, especially during the hottest hours of the day. So, go ahead with all kinds of Salads for all tastes. You prepare them in advance and enjoy them cold. Pasta salads, rice, but also vegetables, potatoes, chicken, and legumes. Many simple and exquisite ideas to choose the one that’s right for you. The recipe I want to tell you about today is a very fresh Green bean and cherry tomato Salad, perfect to prepare in the morning when temperatures are still acceptable and then store in the fridge until it’s time to serve it. For the green beans, you can use either fresh or frozen ones. And don’t miss my recipe for Pepper Salad with tuna. Let’s head to the kitchen and prepare an irresistible Potato Salad with green beans
AND DON’T MISS THESE RECIPES TOO:
- Difficulty: Very easy
- Cost: Economical
- Rest time: 2 Hours
- Preparation time: 10 Minutes
- Portions: 4People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer
- Energy 128.44 (Kcal)
- Carbohydrates 19.17 (g) of which sugars 5.22 (g)
- Proteins 3.11 (g)
- Fat 5.33 (g) of which saturated 0.82 (g)of which unsaturated 2.23 (g)
- Fibers 3.80 (g)
- Sodium 341.47 (mg)
Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Green Beans with Cherry Tomatoes and Potatoes
- 14 oz green beans
- 14 oz potatoes
- 2.1 oz green olives (pitted)
- 2.5 oz black olives (pitted)
- 7 oz cherry tomatoes
- 7 oz yellow cherry tomatoes
- 2 red onions
- 2 tbsps extra virgin olive oil
- 1 sprig basil
- to taste salt
How to Prepare Green Bean and Potato Salad
Clean the green beans by removing the tip and the stem. Wash them under running water and then let them cook in slightly salted boiling water for 16-18 minutes. Test the cooking by piercing them with a fork, drain them and plunge them into a bowl with cold water and ice cubes, this way they will keep their bright green color.
While the green beans are cooking, prepare the potatoes. Peel the potatoes, wash them, and cut them into cubes. Boil the potatoes for 20-24 minutes in salted boiling water. Test the cooking of the potatoes by piercing them with the tines of a fork. Drain the potatoes and let them cool.
Wash the cherry tomatoes and cut them in half. Peel the red onions and slice them thinly. Now all you have to do is mix all the ingredients in a large bowl. Add the black and green olives, a pinch of salt, and plenty of extra virgin olive oil. Mix and finish with some fresh basil leaves.
See you tomorrow with a new recipe, hugs, Loredana
Loredana’s Tips
If there is any leftover Green Bean Salad, store it in a container in the fridge for 2 days
For a richer dish, you can add canned tuna and/or hard-boiled eggs
Don’t miss the recipe for Rice Salad with Vegetables
