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purple heart

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  • Author: jerri green
  • Total Time: 1 hour 30 minutes
  • Yield: 4-6 1x


Purple yard bean and potato salad


  • 8 medium yukon potatoes
  • 1 large bunch of purple yard beans
  • 1 large tomato
  • 2 tblsp of olive oil
  • 1/2 a fresh lemon
  • salt & pepper
  • fresh parsley


  1. Start by cleaning and quartering the potatoes.
  2. Boil them til tender.
  3. Cut the beans in one inch pieces and trim the ends off.
  4. Stem the beans for a few minutes – until slightly cooked, but still crunchy.
  5. Once ready allow the potatoes and beans to cool on the counter.
  6. Dice the tomato and toss with oil and juice from lemon.
  7. Toss in potatoes and beans. Salt and pepper to taste.
  8. Top with fresh chopped parsley.
  9. Place in refrigerator for at least an hour (the longer the better).
  • Prep Time: 15 mins
  • Cook Time: 1 hour 15 mins
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