This green bean, potato and cherry tomato salad is a delicious combination of fresh, colorful ingredients and is a recipe that couldn’t be missing from my blog.
It‘s very flavorful and has been one of my favorite salads since I was little. My mother often made it during the warm season, especially when I was dieting as a young woman, with lots of green beans and few potatoes.
The combination of these ingredients makes this salad very satisfying even though the Weight Watchers points are low. And it is certainly a dish suitable for the whole family, even for those who don’t need to lose weight.
Just add a portion of protein to have a complete and balanced meal. I usually add chickpeas. This way you’ll have a tasty hearty vegan salad also ideal to take to the beach.
Other salads great for a takeaway meal are here:
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 10 Minutes
- Cooking time: 20 Minutes
- Portions: 2
- Cuisine: Healthy
- Seasonality: Spring, Summer and Autumn
Ingredients
- 2/3 lb potatoes
- 1 2/3 cups cherry tomatoes
- 14 oz green beans
- 2 scallions
- 2 tsp extra virgin olive oil
- 2 tbsp balsamic vinegar
- 3 tsp whole-grain mustard (with seeds)
- to taste chives
- to taste basil
- to taste salt and pepper
- WW points per serving = 4
Steps
Wash all the vegetables well. Trim the ends of the green beans and peel the potatoes.
You can also peel the potatoes after boiling and cooling them: this will help them retain more of their nutritional properties. Or you can leave the skin on, which is the best way to eat potatoes.
Boil the green beans and potatoes separately in lightly salted water until tender.
Be careful not to overcook them or the green beans will lose their bright green color and the potatoes will fall apart; both will lose vitamins.
Drain both and run them under cold water to stop the cooking.
While the vegetables cook, cut the cherry tomatoes in half and slice the scallions thinly.
For the dressing, put the chopped chives (cut with scissors), mustard, oil, salt and balsamic vinegar into a small jar.
Add a little water or, in summer, an ice cube, close and shake well to emulsify all the ingredients.
Slice the potatoes and place them in a salad bowl along with the green beans, cherry tomatoes and scallions.
Pour the dressing, add torn basil leaves and a little pepper if you like.
Toss well and serve.
It’s better to prepare this green bean, potato and cherry tomato salad in advance so the dressing is well absorbed by the vegetables, flavoring them better.
In summer you can put the salad in the fridge for about half an hour so it’s served cool. How good is it? Let me know if you’re also a fan of this salad.
Enjoy your meal!
by Giovanna Buono
