Green Bean Salad Recipe

Ever made salad and you say: Oh no! The mayo has gone bad! Nope, not with this easy summer green bean salad recipe! It's a salad you can trust!

With this green bean salad recipe with potatoes, you'll have a satisfying one dish meal that will work as a side dish as well. Plus, you can tote it on picnic without fear of mayo going bad in the summer. 

beans and potato salad from the summer gardenGreen Bean Salad Recipe with potatoes and three types of olives - Good enough for a main dish meal. You get the carbs from the potatoes and protein from the beans!

This can be the answer to those hot summer parties when you are trying to stay away from that fat laden mayo-based concoction that spoil easily. You don't need mayo on these perfect green beans and taters!

In the summer, there are just too many beans and potatoes in the garden! They're the easiest to produce. So what do you do with all those green beans? Make this green bean salad recipe.

This can be your vegan salad recipe that can be mastered in no time. Why not just make it a main course meal. You can put as much olives or as little as you want. If you are an olive lover, go to town. 

Who needs a salad with mayo that can go bad specially in the summertime? Update your summer salad recipe and bring this to your next picnic instead!

  • Green String Beans
  • Potatoes from the garden
  • Red Onions sliced pretty in rings
  • Olives (3 types - pimiento stuffed, calamata and the black variety)
  • Chopped parsley (you can use cilantro or any herb available to you.)

For the dressing:

  • A third of a cup Olive oil
  • Vinegar of equal amount or less (depending on your preference)
  • Salt & cracked pepper to taste
  • Herbs (whatever you like to put) I like a mix of my garden herbs.

Mix or wisk them together and set aside.

Wash the string beans, it's organic so you don't have to go crazy washing them well. The young beans work best as they are tender. Snap the hard stems out if there's even any.

Same with the taters. It's organic so wash the dirt off and just cut them into quarters. Don't go bonkers about it. 

Boil the beans first in a pot of water just enough to cover them. Boil until just crisp tender and scoop them out of the boiling water and set aside. Rinse them with cold water or better yet, place them in icy cold water to stop the cooking process.

In the same pot of water where the beans were boiled, put the quartered potatoes and cook them until they're tender but not mushy. So eyeball them. Don't worry, the potatoes won't mind if you use the same water that the beans were boiled in.

When done, drain and rinse with cold water. Take the beans out from the cold water and assemble all the veggies including the olives and etc.. Mix them all in a big bowl.

Pour in the olive oil and vinegar dressing mixture and mix well. 

Put them in a nice covered bowl and refrigerate to let the flavors infuse and get all happy together.

Serve in a pretty container! This pretty one is available on Amazon.

Leave it in the fridge for about an hour before serving.

Serve chilled or warm - your choice.

Perfect one dish meal. This green beans salad recipe is a go to dish specially in the summer. No mayonnaise. No worries. 

To recap, this salad can be made ahead of time and just leave it in the fridge to chill so that all the flavors can all tango together. The potatoes really absorb all the flavors from all the seasonings.

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