Potato and green bean salad
This potato and green bean salad is one of my favourites. It has toasted rustic bread in it, which means that it can be substantial enough to be a meal in its own right. Find the recipe on Italian Kiwi!
Servings: 1 serving as a main
Ingredients
- 2 slices Rustic bread
- 1 whole clove Garlic
- 70 g Green Beans fresh or frozen
- 80 g Potatoes 1 medium
- 80 g Sweet potato 1 small
- 7 g Coriander Leaves 4-5 Tbsp
- Lemon juice from 1/2 a lemon
- 2 Tbsp Olive oil
- Salt to taste
- Chilli Flakes/powder to taste
Instructions
- Follow the instructions here to make the bruschetta, but do not add the tomato.
- Bring salted water to boil in a medium-sized pot. While the water is heating, peel and chop the potato and sweet potato into small cubes, cut the beans into shorter lengths.
- Add the prepared vegetables to the boiling water and cook until you can pierce the potatoes with a fork (about 5 - 7 minutes, depending on the size of the cubes.
- Drain and leave in the sieve to cool for at least 5 minutes.
- Cut the toasted bread into squares.
- Roughly chop the coriander leaves.
- Add all the prepared ingredients in a salad bowl. Add lemon juice, olive oil, and sprinkle with salt and chilli flakes.
- Mix everything together gently.
- Eat immediately.