Potato, bean and tomato salad

February 19 2014
by emma

I’m really fond of this tasty salad with only a few ingredients.  Simple, fresh and seasonal, with a lot of lemon, just how I like it.

 

Recipe for potato, bean and tomato salad:

500g organic potatoes, skin left on and diced
300g green beans, topped, tailed and halved
250g cherry tomatoes, halved
30mls lemon juice
1 tspn lemon zest
60mls macadamia nut oil
A few spring (green) onions, sliced
Freshly ground sea salt and black pepper

Boil potatoes until tender, for around 15 minutes.  Drain and allow to cool a bit.  Steam green beans for a couple of minutes, then immediately run cold water over them to stop them cooking.

Add vegetables to a large bowl then add the rest of the ingredients, tossing gently.

Serves: 3

4 Responses leave one →
  1. I was trying to dream up a way to use up the last of the baby potatoes and green beans for dinner tonight. Thank you for providing the solution 🙂
    I might plop some pesto and a poached egg on top and call it a meal. Thanks Emma!

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