loveandlemons5.0
Green Bean, Potato & Corn Salad
This Mediterranean summer salad is brightened with a lemon-Dijon vinaigrette & fresh herbs. Serve as a vegan main dish or as a side for your next cookout.
👥 2 Servings⏱️ Prep & Cook: 50 min⏳ Prep: 20 min🔥 Cook: 30 min👤 Jeanine Donofrio📖 loveandlemons
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●whisk
- ●pot
- ●bowl
📝 Preparation Steps
1
Preheat the oven to 400 degrees. Toss the potatoes with a drizzle of olive oil, the minced garlic, and pinches of salt and pepper. Roast potatoes in the oven for ⏱️ 25-30 minutes, until browned and crispy.
medium potatoes, chopped into ½-inch pieces2
2
Make the dressing: Whisk together the olive oil, lemon juice, vinegar, Dijon, garlic, agave, and pinches of salt and pepper. Taste and adjust seasonings.
lemon juice1 tablespoonDijon1 teaspoon
3
Set a bowl of ice water aside a large pot of boiling water. Drop the chopped green beans into the boiling water and blanch for about ⏱️ 1 minute. Transfer to the bowl of ice water and let them cool for a few minutes. Drain and set aside.
4
Boil the Israeli couscous in salted water for ⏱️ 6-8 minutes, or until al dente. Drain and rinse.
5
Combine the potatoes, green beans, couscous, cherry tomatoes, corn, basil, oregano, and capers and toss with the dressing. Taste and adjust seasonings, adding salt and pepper as desired.
medium potatoes, chopped into ½-inch pieces2capers, drained and rinsed1 tablespoon
6
Serve warm or at room temperature. (it would probably also be good cold...but we didn’t have any leftover to test that out the next day).
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