Red Potato And Green Bean Salad With Basil Vinaigrette
(from kylerhea’s recipe box)
Source: Pompeian website
Serves 4 peopleCategories: Green beans, January2012, Potatoes, Salads
Ingredients
- 1 lb small red potatoes, unpeeled, cooked and sliced
- 1 lb fresh green beans, trimmed and steamed
- 1 Tbsp tiny capers
- 1/2 cup scallions, thinly sliced
- 1 large garlic clove, peeled
- 6 Tbsp Pompeian Classic Mediterranean Olive Oil
- 2 to 3 Tbsp Pompeian Pomegranate Infused Red Wine Vinegar
- 1/4 cup fresh basil leaves
- Salt and freshly ground black pepper
Directions
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In a large serving bowl, combine the potatoes, green beans, capers and scallions, toss gently and set aside.
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In the workbowl of a food processor with the machine running, drop the garlic through the feed tube and process until finely minced. Add the oil, vinegar and basil and process until smooth. Pour the vinaigrette over the vegetables, season with salt and pepper and toss gently but thoroughly. Serve lightly chilled with your favorite “picnic” dishes.