Description
A comforting and vibrant salad featuring tender potatoes, crisp green beans, and briny Kalamata olives, perfect for gatherings or as a light meal.
Ingredients
Scale
- 2 cups potatoes, diced
- 2 cups green beans, trimmed
- 1/2 cup Mezzetta Kalamata olives, pitted and sliced
- 2 tablespoons capers, rinsed
- 3 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 1 clove garlic, minced
- Salt and pepper to taste
- Fresh herbs (such as parsley or basil) for garnish
Instructions
- Boil the diced potatoes in salted water until tender, about 10-15 minutes. Drain and let cool.
- In a separate pot, blanch the green beans in boiling water for about 3 minutes until bright green. Drain and place them in ice water to stop cooking.
- Combine the cooled potatoes, green beans, olives, and capers in a large bowl.
- Whisk together the olive oil, red wine vinegar, minced garlic, salt, and pepper in a small bowl.
- Pour the dressing over the salad and toss gently to combine, ensuring all ingredients are well coated.
- Garnish with fresh herbs before serving to add color and flavor.
Notes
This salad tastes better after the flavors have melded, making it great for meal prep. Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: No-Cook/Boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 2g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg