Description
A vibrant and refreshing salad featuring purple yard beans and Yukon potatoes, perfect for a cool summer dish.
Ingredients
Scale
- 8 medium Yukon potatoes
- 1 large bunch of purple yard beans
- 1 large tomato
- 2 tbsp (30 ml) olive oil
- 1/2 fresh lemon
- Salt and pepper to taste
- Fresh parsley, for garnish
Instructions
- Start by cleaning and quartering the potatoes. Place them in a large pot of salted water and bring to a boil. Cook for about 15-20 minutes, or until the potatoes are tender when pierced with a fork. Drain and set aside to cool.
- While the potatoes are cooking, trim the ends off the purple yard beans and cut them into one-inch pieces.
- Bring a pot of water to a boil and add the beans. Steam them for about 3-4 minutes until they are slightly cooked but still crunchy. Drain and rinse under cold water to stop the cooking process.
- Chop the large tomato into bite-sized pieces.
- In a large bowl, combine the cooled potatoes, steamed beans, and chopped tomato.
- Drizzle with olive oil and squeeze the juice of half a lemon over the salad.
- Season with salt and pepper to taste. Toss everything gently to combine.
- Garnish with fresh parsley before serving.
Notes
- If you can’t find purple yard beans, green beans can be used as a substitute.
- This salad is best served cold, making it a great make-ahead dish for summer gatherings.
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3 grams
- Sodium: 300 mg
- Fat: 7 grams
- Carbohydrates: 45 grams
- Fiber: 5 grams
- Protein: 5 grams
- Cholesterol: 0 mg