Imagine a vibrant, fresh salad that combines the crisp snap of green beans, the juicy burst of cherry tomatoes, and the comforting heartiness of potatoes - all in one incredible dish! This Green Bean Tomato Potato Salad is not just a side dish; it's a flavor explosion that will transform your summer meals from ordinary to extraordinary. Perfect for picnics, barbecues, or a quick and healthy lunch, this recipe is about to become your new go-to summer sensation that will have everyone asking for seconds!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 lb green beans, trimmed
- 2 cups cherry tomatoes, halved
- 2 medium potatoes, diced
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Begin by preparing your ingredients. Trim the ends off the green beans and rinse them under cold water. Halve the cherry tomatoes and set aside. Peel the medium potatoes and dice them into bite-sized pieces, ensuring they are uniform for even cooking.
- In a large pot, bring salted water to a boil over medium-high heat. Once boiling, add the diced potatoes. Cook for about 10 minutes, or until the potatoes are tender but still firm. You can test this by piercing them with a fork.
- After the potatoes have cooked for 10 minutes, add the trimmed green beans to the pot. Continue to cook both the potatoes and green beans for an additional 5 minutes, or until the beans are bright green and tender-crisp.
- Once the potatoes and green beans are cooked, drain them in a colander and rinse under cold water to stop the cooking process. This will also help maintain the vibrant color of the green beans.
- In a large mixing bowl, combine the cooked potatoes and green beans with the halved cherry tomatoes.
- In a small bowl, whisk together the olive oil and lemon juice. Season with salt and pepper to taste. Pour this dressing over the salad mixture and gently toss to combine, ensuring all the vegetables are coated evenly.
- Let the salad sit for about 5 minutes to allow the flavors to meld together. This can be done at room temperature or in the refrigerator for a cooler dish.
- Before serving, garnish the salad with fresh basil leaves. You can either tear them by hand for a rustic look or chop them finely if preferred.
- Serve the Green Bean Tomato Potato Salad chilled or at room temperature. Enjoy your refreshing and colorful dish!
Tips
- Choose fresh, crisp green beans and ripe cherry tomatoes for the best flavor and texture.
- Don't overcook the vegetables - you want them tender but still maintaining their vibrant colors and slight crunch.
- Use cold water to rinse the vegetables after cooking to stop the cooking process and preserve their bright green color.
- For extra flavor, consider adding some crumbled feta cheese or toasted pine nuts as a garnish.
- The salad tastes even better if you let it sit for 15-20 minutes before serving, allowing the flavors to meld together.
- If you want a more protein-packed version, add some grilled chicken or chickpeas to make it a complete meal.
- Always taste and adjust the seasoning just before serving to ensure the perfect balance of salt, pepper, and acidity.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 22g
Protein: 4g
Fat: 10g
Saturated Fat: g
Cholesterol: 0mg
