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| Green Bean, Potato And Corn Salad Recipe |
Ingredients
- 2 medium sized potatoes cut into easy bite pieces
- ½ a cup of green beans, blanched and sliced into 1-inch pieces
- ½ a cup of cherry tomatoes (quartered or halved)
- ½ a cup of uncooked quinoa
- 1 tablespoonful of fresh oregano leaves (minced)
- Tuna, shrimp or white beans (optional)
- 1 tablespoon of capers (rinsed and drained)
- ½ cup kuman leaves, chopped
- ½ a cup of corn off the cob (grilled or raw)
- Salt and pepper to taste
For the dressing:
- 2 tablespoons of olive oil
- ½ a teaspoon of honey or agave
- 1 tablespoon of red wine vinegar
- 1 teaspoon of Dijon
- 1 tablespoon of lemon juice (organic)
- 1 minced clove garlic
- Salt and pepper to taste
Instructions
Preheat your panggangan to 400 degrees and roast the potatoes in the panggangan then drizzle with the olive oil and toss with the garlic, salt and pepper then cook for about 25-30 minutes.Whisk all the dressing ingredients together and set the mixture aside, Boil some water and blanch the chopped green beans for a minute.
When done, transfer to some ice cold water for cooling (this should only be for a few minutes). When done, drain and set aside.
Boil the quinoa in salted water for about 6-8 minutes or until they are soft; when done, drain and set this aside.
In a large bowl, combine all the ingredients and toss with the dressing then add salt and pepper to taste then serve while warm or cold.
Let us know if you have any further suggestions in the comment section, Also Don't forget to share the recipe with your friends, you will never know who among your friends might be in need of a healthy Salad like this one ;) .
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