Green Bean Salad

By Reen

Ingredients

• 1 1/2 pounds slender green beans, trimmed, halved crosswise
• 2 large red potatoes, diced
• 1/3 cup freshly squeezed lemon juice
• 2 garlic cloves, finely chopped
• 1/3 cup extra-virgin olive oil
• 1 teaspoon dried oregano
• 1/2 cup chopped fresh basil leaves
• 1/4 cup chopped fresh Italian parsley leaves

Details

Servings 4

Preparation

Step 1

Cook the green beans in a large pot of boiling water until crisp-tender, stirring occasionally, about 4 minutes. Using a mesh strainer, transfer the green beans to a large bowl of ice water to cool completely. Drain the green beans and pat dry with a towel. Bring the liquid to a simmer. Add the potatoes to the simmering liquid and cook until they are just tender but still hold their shape, about 8 to 10 minutes. Transfer the potatoes to the ice water to cool completely. Drain the potatoes and pat dry with a towel.



In a small bowl, whisk the lemon juice, garlic, oil, oregano. Place the basil and parsley in a large serving bowl. Add the green beans and potatoes and gently combine. Pour the dressing over the salad and toss to coat.