Roasted Potato & Green Bean Salad  

3 lbs. Red potatoes, cut into bite sized pieces
7     Tbsp. olive oil, divided
3   tsp. Salt, divided
     tsp. fresh ground black pepper
     lb. green beans, cut into 1 pieces
3      Tbsp. Balsamic vinegar
2      Tbsp. Dijon mustard
     cup chopped sun dried tomatoes in oil
1      cup coarsely chopped, pitted kalamata olives
    cup feta cheese
1      cup basil leaves, cut into ribbons
     cup pine nuts



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1. Preheat oven to 375. Toss potatoes with 1 Tbsp. Oil and tsp. Each salt and pepper. Arrange in a single layer on a a baking pan and bake until golden brown. 30-45 minutes.

2. Bring a medium saucepan of water to a boil. And add remaining salt. Add green beans and cook until tender, about 5 minutes. Drain and rinse with cold water.

3. In a large bowl, whisk together vinegar, Dijon mustard, and remaining oil. Add potatoes and beans and toss to coat. Stir in tomatoes, pine nuts and olives; top with feta and basil.


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