Description
Purple yard bean and potato salad
Ingredients
Scale
- 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
Instructions
- Start by cleaning and quartering the potatoes.
- Boil them til tender.
- Cut the beans in one inch pieces and trim the ends off.
- Stem the beans for a few minutes – until slightly cooked, but still crunchy.
- Once ready allow the potatoes and beans to cool on the counter.
- Dice the tomato and toss with oil and juice from lemon.
- Toss in potatoes and beans. Salt and pepper to taste.
- Top with fresh chopped parsley.
- Place in refrigerator for at least an hour (the longer the better).
- Prep Time: 15 mins
- Cook Time: 1 hour 15 mins