Potato, Corn and Green Beans Salad
The perfect salad to bring to a BBQ! It's got tang from the dressing, sweetness from the vegetables and creaminess from the potatoes.
Ingredients
- 130 grams green beans cut in 1" pieces (roughly 1 1/2 cups)
- 1 pound baby red potatoes halved and large ones quartered
- 2 corn on the cob
- 1 cup cherry tomatoes halved
- 1/2 cup red onion finely minced
- 2 tbsp caper berries chopped
- 1 tbsp grainy mustard
- 1/4 cup olive oil extra virgin
- 1/4 cup white wine vinegar
- 1 small garlic clove finely minced
- large pinch sugar
- salt and pepper to taste
Instructions
- Bring a pot of water to boil on the stove. Salt the water, then add your potatoes and cook until just fork tender. Add the green beans to the pot of potatoes 5 minutes before they are done cooking, or cook in a separate pot, drain then add to a large bowl. Grill the corn on a BBQ or grill pan for 10-15, until charred. Cut the kernels off the cob and add to them to the bowl, along with the tomatoes.
- In a separate bowl, whisk together the remaining ingredients. Let the red onion sit in the dressing for 5 minutes, then add it all to the bowl of vegetables and toss together. Serve warm or cold.