Marinated Romano Bean Salad with Potatoes

A wonderfully light side dish for summer, this Marinated Romano Bean Salad with Potatoes, is perfect for picnics. Ready in 15 minutes.

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A wonderfully light side dish for summer, this Marinated Romano Bean Salad with Potatoes, is perfect for picnics. Ready in 15 minutes.

Lightly Marinated Romano Bean Salad with Potatoes

In summer, I oscillate between mayo and vinaigrette salads, especially when it comes to potato salads. For me, there’s nothing like the tang of vinegar to brighten up the smooth taste of potatoes.

RELATED: Bird Style Romano Beans

So, when I decided to add Romano beans to the mix, I was amazed at the slight crunch it offered and how well the vinegar accented this summer beauty.

The recipe for Marinated Romano Bean Salad with Potatoes requires few ingredients. I’ve chosen to use fresh herbs and garlic to give the dressing (and the salad) a bit of punch of flavor. And, it does so very nicely, I might add.

For the most part, it only takes about 15 minutes to make. I like to cube my potatoes before cooking. And, while cooking, I add the cut Romano beans to the boiling potato water. It makes for less clean up and I get a twofer when it comes to making this recipe quick and easy.

RELATED: Wax Beans with Mint Salad

Thus, when the potatoes are cooked through, approximately 10 minutes, I just strain both the potatoes and beans and I’m ready to dress the salad.

If you like your potato salad with more vinaigrette, just double the recipe. I’ve found that it’s best to start out with minimal dressing and add more accordingly.

The best part of this salad is that it travels well especially for picnics and outdoor events.

Make sure, however, that you give the salad some time to marinate. That way, all of the flavors will be able to permeate the main ingredients.

Serve warm or cold. Either way is delicious. Enjoy!

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Marinated Romano Bean Salad with Potatoes

A wonderfully light side dish for summer, this Marinated Romano Bean Salad with Potatoes, is perfect for picnics. Ready in 15 minutes.

Course Side Dish

Cuisine Italian

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 15 minutes

Servings 6 servings

Calories 81 kcal

Author Deborah L Melian

Ingredients

• 3 cups red potatoes cubed
• 2 cups Romano beans chopped into 2 inch pieces
• 2 cups tomatoes cut into wedges
• 2 tbsp olive oil
• 1 tbsp white wine vinegar distilled vinegar, optional
• 2 garlic cloves minced
• 1 tbsp lemon juice
• 1 tbsp basil chopped
• 1 tbsp parsley chopped
• Salt and Pepper to taste
• fresh dill optional

Instructions

1. In a large sauce pan, fill with potatoes and cover with about an inch or so of water.
2. Boil and cook for 7 minutes.
3. Carefully add the Romano beans to the cooking potatoes.
4. While this is cooking, make the dressing: olive oil, vinegar, garlic, lemon juice and basil.
5. Mix well.
6. Once the potatoes and beans have finished cooking (total of 10 minutes), strain and place in a salad bowl.
7. Drizzle with dressing and chopped parsley.
8. Toss well.
9. Marinate for at least 30 minutes.
10. Serve warm or cold. Enjoy!

Nutrition Facts

Marinated Romano Bean Salad with Potatoes

Amount Per Serving (1 serving)

Calories 81 Calories from Fat 36

% Daily Value*

Total Fat 4g 6%

Sodium 10mg 0%

Potassium 305mg 9%

Total Carbohydrates 9g 3%

Dietary Fiber 1g 4%

Sugars 2g

Protein 1g 2%

Vitamin A 11%

Vitamin C 16%

Calcium 1.4%

Iron 3%

* Percent Daily Values are based on a 2000 calorie diet.