GREEN BEAN, POTATO & CORN SALAD

These kinds of salads have been on our table a lot lately. I’ve been craving vegetables with dijon dressing, capers… mediterranean sorts of flavors with vegetables I happen to have around. Bonus points if I don’t have to go to the store…

That’s the kind of lazy summer we’ve been having. So I’m going to keep this short. Get off the internet, go do something fun outside (or not if you live where I do and it’s way too hot). And make salad.

Recipe: Green bean potato & corn salad 

serves 2 as a main, 4 as a side.

INGREDIENTS:
2 medium sized potatoes, chopped into 1/2 inch (or so) pieces
1/2 cup green beans, blanched, sliced into approx 1 inch pieces.
1/2 cup (uncooked) israeli couscous (or quinoa if gluten free)
1/2 cup cherry tomatoes, halved or quartered
1/2 corn (about 1 ear), grilled and sliced off the cob, or raw
1/2 cup chopped basil leaves
1 tablespoon minced fresh oregano leaves
1 tablespoon capers, drained and rinsed
salt & pepper to taste
optional: add tuna, shrimp or white beans

dressing:2 tablespoons olive oil
1 tablespoon lemon juice
1 tablespoon champagne vinegar (or white wine or red wine vinegar)
1 teaspoon dijon
1 clove of garlic, minced
1/2 teaspoon agave or honey
salt & pepper to taste

METHOD:
Roast potatoes in the oven: Drizzle with olive oil, toss with minced garlic, salt and pepper – 400 degrees for about 25-30 mins.

Whisk dressing ingredients together. Set aside.

Blanch chopped green beans for about 1 minute in boiling water. Transfer to a bowl of ice water and let them cool for a few minutes. Drain and set aside.

Boil israeli couscous in salted water for 6-8 minutes, drain and rinse. Set aside.

Combine all ingredients and toss with the dressing. Taste and adjust seasonings.

Serve warm or at room temperature. (it would probably also be good cold, we didn’t have any leftover to test that out the next day).