My second succesful dinner from a recipe for Sicilian Bean and Potato Salad from Linda McCartney's On Tour cookbook.
Sicilian Bean and Potato Salad
Preparation Time: 30 minutes
1 pound new potatoes, unpeeled
1 pound green beans, steamed and cut into 1 inch lengths
1 cup cooked or canned haricot (navy) or cannellini (white kidney) beans
1 small red onion, chopped finely
1/2 cup black olives, pitted and sliced
1-2 tablespoons capers
2 tablespoons freshly chopped parsley
In a medium saucepan, cook the potatoes in boiling water until they are tender. Allow them to cool slightly and cut them in half.
Mix the potatoes, beans, onion, black olives and capers in a large bowl. Pour sufficient vinaigrette over the salad to moisten it and toss well. Sprinkle with parsley and serve.
(I din't have black olives or capers on hand so I left them out of my recipe. As a result I found that I needed to add a small amount sea salt and black pepper to the dish to make the flavors pop)
Preparation Time: 5 minutes
1-2 teaspoons fine or grainy mustard
2 tablespoons fresh lemon or lime juice, or or 2 tablespoons wine, balsamic or cider vinegar
6 tablespoons olive oil
crushed garlic to taste (optional)
sea salt and black pepper to taste
In a small bowl, mix the mustard with the lemon or lime juice or vinegar. Whisk in the olive oil gradually. Stir in the garlic if you are using it. Season to taste with salt and pepper.
(Both recipes from Linda McCartney's On Tour cookbook)