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1 lb. green beans, trimmed
Cook green beans and whole potatoes in salted water until fork tender; drain.
Slice potatoes in 1/4" slices.
Place beans and potatoes in salad bowl, add the rest of the ingredients and toss gently. Cover and refrigerate for a couple of hours. Serve.
Variation:
Poster's Notes:
Posted by Simone Greenbaum
Nutritional Info Per Serving: N/A
2 medium potatoes
1 to 2 cloves garlic, chopped
4 tbsp. extra virgin olive oil
2 tbsp. red wine vinegar
1 teaspoon chopped fresh basil
Freshly ground black pepper
Salt
Drain a can of sliced beets and rinse until the water runs clear. Add to the above ingredients.
When I was growing up, we ate green beans (haricots vert) in this way. I only had green beans as a side to meat loaf or any other main course once I came to
America. Here is the recipe to this green bean salad, which is usually a Shabbos lunch side dish once the weather warms up.