Description
A comforting and vibrant Potato & Green Bean Salad with Kalamata Olives, perfect for weeknight dinners or potlucks.
Ingredients
Scale
- 2 cups potatoes, diced
- 2 cups green beans, trimmed
- 1/2 cup Mezzetta Kalamata Olives, pitted and chopped
- 2 tablespoons capers, drained
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- Salt and pepper to taste
- Fresh herbs (e.g., parsley or basil) for garnish
Instructions
- Boil the diced potatoes in salted water until tender, about 10-15 minutes. Drain and set aside.
- In the same pot, blanch the green beans for 3-4 minutes until bright green and tender-crisp. Drain and rinse under cold water to stop cooking.
- Combine the cooked potatoes, green beans, Kalamata olives, and capers in a large bowl.
- Whisk together the olive oil, lemon juice, salt, and pepper in a small bowl. Pour over the salad and toss gently to combine.
- Garnish with fresh herbs before serving.
Notes
Tastes even better if made in advance. Store leftovers in an airtight container for up to three days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Boiling and Blanching
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 2g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg