Greek-Style Green Bean & Potato Salad (Vegan Recipe for Lent)
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Ingredients
1 and 1/2 - 2 pounds red, gold, or russet potatoes
1 and 1/2 pounds green beans, ends trimmed
8-10 Kalamata Olives, pitted and halved
1 teaspoon dried dill
salt, to taste
The Dressing:
1/4 cup olive oil
1//8 cup red wine vinegar
1/8 cup fresh lemon juice
1 tablespoon mustard
1 garlic clove, grated
Instructions
Peel the potatoes and place them in a medium saucepan. Cover them with cold water and season with 1 and 1/2 teaspoons salt. Bring to a boil and reduce the heat to medium. Cook the potatoes until they are fork tender, Larger potatoes will take longer to cook than smaller ones.
Lift the potatoes out of the water and set them aside to cool cool until they can be handled.
Add the string beans to the same pot and boil them for 7-8 minutes. Drain the potatoes and add them to a large bowl that has been filled with ice water. This will cool them quickly and hel them stay bright green and vibrant.
Combine the dressing ingredients in a bowl and whisk the together. (I usually double the amount of dressing).
Slice the potatoes into rounds or cubes and place them in a large bowl.
Pat the green beans dry and cut them in half and add them to the bowl with the potatoes.
Pour the dressing on top of the green beans and the potatoes.
Add the olives and dill, and toss.
Serve the salad slightly warm.
Notes
Leftovers will keep fresh in an airtight container in the refrigerator for up to a week.
Music Used:
Greek Sun Time (With Intro)
ITEM ID: 66582698
By: tonyanthony
Its All Greek
ITEM ID: 84456733
By: LowNotes
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New Potato & Bean Salad
Recipe:
A perfect side dish for cooler summer evenings when it doesn’t feel too hot to boil the potatoes and beans. Delicious served warm as soon as it is made, but it continues to develop deeper flavour if left to marinade for a few hours. Serve alongside your favourite barbecue dishes including beef, pork, chicken, and fish.
Cooked on the @Hestan Dual Fuel Range using the @hestanculinary9869 6-Qt CopperBond Stock Pot. Proud Hestan & Hestan Culinary Ambassador. Opinions in this post are my own.
Roasted Green Beans and Potatoes
These Roasted Green Beans and Potatoes will make a great addition to your dinner table. Simple and delicious, it’s the perfect side to add to any meal.
Full recipe here:
Italian Grandma Makes Potato and String Bean Salad
POTATO & STRING BEAN SALAD:
2 lbs Potatoes, Russet (or your favorite type)
1 lb Fresh String Beans (boiled in water with 1 Tbsp Salt)
½ cup Red Onion, sliced
Extra Virgin Olive Oil to taste
Black Pepper to taste
Oregano to taste
Salt to taste
4 Plum Tomatoes, cut into large chunks
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FAQ:
Who is this lady?
Gina Petitti was born in 1935 in Faeto, Italy. It is in the province of Foggia in the Puglia region of southeast Italy. Her family ran a farm in Italy and she met her husband, Vito, in the same town. In 1970 Gina, Vito, and her 4 children immigrated to America. Gina’s husband passed away in 2012, but she is surrounded by a large family, which includes 9 grandchildren, and lives 5 minutes away from her eldest daughter in New Jersey. Gina enjoys making food for her family in the same old fashion ways as she was taught by her mother and grandmother in Italy, and also new things she has subsequently learned from family and friends in America. She also enjoys gardening, and being an active member of her local Church.
Where does Gina get her recipes?
Most of these recipes are from what she learned growing up in Italy, but some of them have evolved over time. She has also learned new recipes from friends and family in America. She is always eager to try new things.
Why is no one helping her in the video?
Grandma Gina doesn’t want help! Usually, it’s because we will slow her down or not do it “her way.” For the videos we only show her, but when the camera cuts we jump in and help form the cookies or prep for the next step.
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Grandma Gina has a closet and garage full of new gadgets, spoons, forks, pots, etc… but she doesn’t like them because she is used to doing it with her old tools. She has fun getting her hands dirty!
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Grandma Gina’s retired son-in-law, Nick, does the filming, editing, production, and channel management. Her daughter, Maria, helps with food preparation, kitchen setup and fan support. Also, Grandma Gina usually has one or two grand-kids in the kitchen to help.
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Roasted Potatoes and Green Bean Salad // PERFECT Side Dish❤️
This ROASTED POTATO and GREEN BEAN SALAD is the perfect side dish, it goes so well with just about anything and it’s very easy to prepare. Every time I take this dish to a party, potluck or family gathering I always make copies of the recipe because I always get asked for it. The potatoes are roasted and seasoned perfectly and the zesty Italian dressing brings all the flavors of the vegetables together in an amazing way. This Roasted potato and green bean salad will never disappoint, and it’ll always be your go to side dish. I hope you give it a try.❤️
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INGREDIENTS————————————————-
400° oven
2 lbs baby Red potatoes (1 inch pieces) Parboil about 8-10 minutes till slightly firm inside and soft outside
1 1/3 C. Frozen or fresh corn
2 C. Cut green beans (ends trimmed)
3/4 C. Chopped green onions
1 1/4 C. Halved grape tomatoes
1 1/2 tsp Salt for boiling
1 1/2 tsp Seasoned Salt as needed
1/2 - 1 tsp Paprika
1/2 tsp Garlic powder
2 Tbs Olive Oil (for potatoes)
Olive oil for green beans (as needed)
3/4 bottle 24oz. ZESTY ITALIAN DRESSING
Cotija cheese or Parmesan to sprinkle
Pepper as needed
Non stick spray
DISCLAIMER
DO NOT EAT OR SERVE THIS DISH TO ANYONE WHO IS OR MIGHT BE ALLERGIC TO ANY INGREDIENT IN THIS DISH.
#potatoes
#potatosalad
#potatorecipe
Black Bean Salad with Sweet Potato
Get the Recipe:
⭐️ This black bean salad with roasted sweet potatoes, corn, green or red bell pepper, creamy avocado, jalapeños, and a cilantro lime dressing with fresh cilantro and lime juice is a winner.
⭐️ Ingredients
FOR THE SALAD
1 cup (180 grams) cooked black beans
1½ pound (680 grams) sweet potatoes peeled and chopped into 1-Inch cubes
1 cup (120 grams) green bell pepper diced
1 medium avocado diced
½ cup (100 grams) corn
½ red onion chopped
¼ cup pickled jalapeños chopped
FOR THE CILANTRO LIME DRESSING
1 cup packed (25 grams) cilantro
⅓ cup (72 grams) extra virgin olive oil
¼ cup (60 grams) lime juice
2 tablespoons (30 grams) maple syrup
½ clove garlic
½ teaspoon grated ginger
½ teaspoon salt
❤️ Nico & Louise
Theplantbasedschool.com
❤️ Cooking should be done with caution. Pay attention while using knives and cooking tools. Nico is a trained chef, and it is solely for entertainment purposes that he sometimes looks into the camera while he cooks. ❤️