Remember my abundance of green beans? And my sad little potatoes?
They’ll make a happy little salad.
About half a pound of potatoes, preferably small and garden-fresh
About half a pound of various fresh beans (string, romano, wax, etc.)
A large tomato, chopped
A handful of basil
Juice of 1 lemon
2 T olive oil
1 T Dijon mustard
Salt
1) Bring a small pot of water to boil.
2) First cook the potatoes just until they’re fork tender (time will depend on the size of your potatoes). Remove with a slotted spoon and cool. Then blanch the beans. Again, time will vary depending on the size and the age of the beans.
3) Toss the vegetables and the basil in a bowl. Make the dressing by whisking together the lemon juice, olive oil, mustard, and salt. Toss everything together.
Eat!
