A delicious and hearty salad featuring grilled potatoes and crisp green beans, tossed with a tangy balsamic-Dijon dressing.
Ingredients: 4 medium-sized potatoes, sliced. 1 cup green beans, trimmed. 2 tablespoons olive oil. Salt and pepper to taste. 1 teaspoon garlic powder. 1 teaspoon paprika. 1/2 cup cherry tomatoes, halved. 1/4 cup red onion, thinly sliced. 2 tablespoons balsamic vinegar. 1 tablespoon Dijon mustard. 1/4 cup fresh parsley, chopped.
Instructions: Grill at a medium-high temperature. Combine the green beans and potato slices in a bowl with the olive oil, paprika, salt, and pepper. Cook the potatoes and beans for 10 to 12 minutes, turning them occasionally, or until they are soft and marked with grill marks. Take them off the grill and give them a little time to cool. Combine the red onion, cherry tomatoes, and grilled potatoes and beans in a big bowl. Whisk together Dijon mustard and balsamic vinegar in a small bowl. Drizzle the salad with the dressing and gently toss to coat. As a garnish, sprinkle some fresh parsley on top. Warm or room temperature grilled potato and bean salad should be served. Savor this tasty and wholesome salad as a light main course or as a side dish.
Prep Time: 15 minutes
Cook Time: 15 minutes
Frand Flit
