green bean, potato and corn salad

These kinds of salads have been on our table a lot lately. I’ve been craving vegetables with dijon dressing, capers… mediterraneanĀ 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 saladĀ 

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).

 

14 comments

  1. Elizabeth from greensandseeds.com on said:

    Perfect timing. My cousin JUST told me to try some Isreali couscous.

  2. Christina from delacasa.wordpress.com on said:

    Delicious and fresh. Perfect for this heatwave – if only I didn’t have to turn the oven on for the potatoes!

    • jeanine from loveandlemons.com on said:

      well you could boil the potatoes and keep the oven off. I just happened to have roasted them that day…

  3. Kathryn from londonbakes.com on said:

    This is perfect summer eating really isn’t it?

  4. This looks so fresh and summery, and is an unexpected (for boring old me) combination of ingredients. Love the bright colors, too!

  5. Eileen from hampiesandwiches.blogspot.com on said:

    Such a beautiful combination of vegetables! I make green bean-potato salads a lot in summer too, but the idea of adding lots of extra fresh veg is super appealing.

  6. Love your attitude! Life is way too short to miss living because your stuck on the intertubes all day. I’m going to follow suit & get off the internet & go enjoy some swimming with my kids (& somewhere in there make this delish salad!).

  7. Heather from sundaymorningbananapancakes.blogspot.com on said:

    That has been our mantra this summer too – keep it short and sweet with whats in season for dinner & lunches!

    I love the addition of capers to the dressing – this salad looks so fresh and inviting, exactly what a salad should be :)

  8. Winnie from healthygreenkitchen.com on said:

    Gorgeous salad! And yay for lazy summers…I am having one, too ;)

  9. rebecca from chowandchatter.com on said:

    this looks wonderful and super healthy

  10. Cate on said:

    Made it for dinner tonight (w/o capers, just because I’m a little iffy on capers) and it was GREAT! Thank you!

    • jeanine from loveandlemons.com on said:

      Glad you liked it!

  11. Skylor from sprouthealthlifestyle.com on said:

    Check that out- it looks good enough to eat as a salsa! I’d love to put it in an omelette too- I’ve been really into leftover salads in omellettes. I’ve been looking for a good recipe for champagne vinegar. Thanks!

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