Description
The perfect healthy, vegan side dish to bring to all your summer parties that can lead right into fall gatherings. This Green Bean Potato Salad features fresh green beans, potatoes, butter beans, peas, and cucumber tossed in an apple cider vinegar and olive oil dressing, then garnished with mint, toasted almonds, and chia seeds.
Ingredients
Units
Scale
- 4 heaping cups fresh green beans, washed
- 2 cups petite purple potatoes (or regular), washed and chopped
- 1 can (13.4 oz) butter beans
- 1 cup peas, frozen and thawed
- 1–2 cucumbers, peeled and sliced/spiralized
- 1/2 cup toasted almonds
- salt + pepper, to taste
Dressing
- 1/3 cup olive oil (I used Carapelli)
- 1/2 tablespoon dijon mustard
- 1 tablespoon maple/agave syrup
- 1 tablespoon lemon juice
- 2 tablespoons apple cider vinegar
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Garnishing
- ~ 1/2 cup fresh mint leaves, whole
- chia seeds
Instructions
- First, blanch the green beans by bringing a medium pot of water to a boil, boil for 3 minutes and then immediately place the green beans into an ice water bath. Be sure to have a separate bowl filled with ice water ready to go.
- Keep the water boiling after all of the green beans are removed and add the potatoes. Cook until tender about 15-20 minutes, then drain and rinse with cold water.
- If your peas are still frozen, add them to a microwave-safe bowl, cover them with water and microwave for 2 minutes. Drain and set aside.
- In your salad bowl, combine the potatoes, green beans, butter beans, peas, cucumber, and mint leaves and toss to combine.
- In a large bowl, whisk together all of the dressing ingredients and then pour over top of the green bean salad. Toss.
- Season with more salt and pepper if needed, to taste.
- Right before serving, toss in the toasted almonds and chia seeds.
- Best if eaten fresh, but leftovers may be stored in the fridge and enjoyed within the next day or so.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Category: Salads
- Cuisine: American