A cold and tasty salad to serve on the table in the summer months: with potatoes, green beans, cherry tomatoes, and pesto, this recipe is easy, fragrant, and ready in a few minutes.
Perfect as a fresh side dish for meat or fish main courses, but also great on its own for a light and tasty lunch.
Just a few ingredients, a little bit of preparation time to let it cool down, and you’re done!
Variants and tips
This summer salad with potatoes and green beans lends itself to many variations. Here are some ideas for customizing it:
• With raw Tropea red onion: thinly sliced, it gives a pungent and fresh touch.
• With shavings of Grana Padano or Parmigiano or raspadura: for a richer and tastier flavor.
• With feta or cubes of fresh cheese like primosale: great if you want to turn it into a main course.
• With hard-boiled eggs or tuna in oil/natural: also perfect for a seaside lunch.
• With alternative pesto: try it with arugula pesto or pistachio for a change in flavor.
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I’ve opened a recipe channel open to everyone and free on WhatsApp with no notifications or sound, which you can join by clicking the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you can read a sweet and a savory recipe!
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Still on the SALAD TOPIC, here is a collection of recipes just below:
- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Summer
Ingredients
- 14 oz potatoes
- 9 oz green beans
- 7 oz cherry tomatoes (for me mixed)
- 4 oz cooked chickpeas (drained)
- 3 tbsp Genovese pesto (with or without garlic to taste)
- 2 tbsp extra virgin olive oil
- to taste salt
- to taste pepper
Tools
- Saucepans
- Knives
- Bowls
Let’s prepare together this perfect summer salad/main dish and more!
I wash the potatoes and cook them with their skin in salted water.
As soon as they reach an acceptable temperature, I peel them and cut them into chunks.
I wash and trim the green beans, then blanch them in salted water for 10-12 minutes.
Then I drain them and quickly cool them under a stream of cold water.
I wash the cherry tomatoes and cut them in half.
I put all the vegetables in a large bowl, add the Genovese pesto, a drizzle of EVO oil, salt, and pepper. Then I gently mix the summer mixed salad.
I let it rest in the fridge for at least 30 minutes and then serve this tasty summer salad with vegetables and legumes cold!
Enjoy your meal and happy cooking!
Annalisa
Tips
If we consider it a main dish, the quantities are for 2 people, but if we want it as a side, I would say 2… BYE!
