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Pesto Potato Salad With Green Beans

Posted: Friday, August 24th, 2012


Serves: 5





Ingredients:

2 lbs yellow potatoes, cut in ½ inch diameter pieces

½ lb green beans, trimmed, cut into 1-inch pieces

½ cup purchased or homemade pesto

1/8 cup chopped onions

2 tbsp white balsamic vinegar

¾ cup corn kernals


Preparation: Cook potatoes in large pot of boiling salted water until just tender, about 10 minutes. Add beans and corn; cook 4 minutes longer. Drain well. Transfer vegetables to large bowl and cool 10 minutes. Mix in pesto and onions, tossing to coat. Cool completely. (Can be made 2 hours ahead. Cover; let stand at room temperature.) Just before serving, mix in vinegar and season to taste with salt and pepper. Adapted from Bon Appétit, 2004.

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