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August 12, 2009

Three Bean and Potato Salad

Here’s a twist on classic picnic fare. With a tangy mustard vinaigrette, this side dish makes the most of August produce. Snappy green and wax beans are overflowing farm stands, and the season’s first small young potatoes are just showing up. Simple, fresh, and colorful, this is summer eating at its best.

Three Bean and Potato Salad

3 cups sliced red potatoes, in 1-inch chunks
3 cups mixed green and wax beans
1½ cups cooked, rinsed chickpeas

1/3 cup chopped red onion

1 teaspoon minced garlic
2 Tablespoons Dijon mustard
¼ cup apple cider vinegar
6 Tablespoons extra virgin olive oil

1 Tablespoon sugar

Salt and freshly ground black pepper to taste

Cover potatoes in water in a medium saucepan. Bring to a boil and simmer for 7-8 minutes, until easily pierced with a fork. Submerge potatoes in cold water and drain. Place in a large bowl.

Steam or boil green beans and wax beans for 3 minutes. Submerge in cold water and drain. Add to bowl alongside potatoes, chickpeas, and onion.

Whisk together garlic, mustard, vinegar, oil, sugar, salt, and black pepper. Pour over beans and potatoes and toss to coat. Adjust seasonings. Flavor is best if refrigerated before serving.

Serves 4 as a main dish, 6-8 as a side.

Mary Lake is a writer, teacher, columnist for MF&L, and vegetarian blogger: Mitten Machen.


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