Green Bean Salad


This recipe is dedicated to my main man: my dad!  Growing up, especially in the summer much to my demise, he would request that my mom make three bean salad…eek!  Overly sweet, canned beans tossed together was never my idea of anything remotely tasty.  With my grown-up palate in mind, I decided to take the elements of my dad’s favorite summer side dish and combine them with the flavors of the season.  Fresh, bright green beans  (thanks again to Flowers by Camille!), adorable earthy baby potatoes, fresh brightly flavored herbs, and a tangy dressing this salad contains the nutritional components of a balanced recipe.  Sorry dad, but I think there is a new bean salad in town!

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  • 2 cups of raw green beans, trimmed
  • 1 15 oz can of kidney beans, drained and rinsed
  • 3 cups of baby or fingerling potatoes, sliced in half
  • 1 cup of cherry tomatoes
  • 1 tbsp. fresh oregano, chopped
  • 1 tbsp. of chopped celery leaves
  • 2 tbsp. balsamic vinegar
  • 1 tsp. dijon mustard
  • 1 tsp. garlic powder
  • 2 tbsp. honey
  • 1 tsp salt
  • Servings: 6
  • Difficulty: easy


  • Place the potatoes in a pot with enough water to cover, place over high heat and bring to a boil
  • Reduce to a simmer and let cook uncovered for about 10 minutes
  • Place the green beans in the pot with the potatoes and let cook for 2 minutes
  • Drain potatoes and green beans and immediately rinse with cold water
  • Once potatoes and green beans have fully cooled off, place in a large bowl with tomatoes and kidney beans
  • In a small bowl, mix remaining ingredients until a dresssing forms
  • Toss the potatoes and beans with the dressing
  • Place in refridgerator for 2-3 hours before serving


  • Calories:  148
  • Carbohydrates:  33 grams
  • Protein:  7 grams
  • Fat:  1 gram
  • Fiber:  7 grams

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