Best 2 Haricot Vert Edamame And Purple Potato Salad Recipes

Indulge in a symphony of flavors and textures with this refreshing Haricot Vert, Edamame, and Purple Potato Salad. This vibrant dish combines the crispness of haricot vert, the nutty flavor of edamame, and the earthy sweetness of purple potatoes. Tossed in a tangy vinaigrette dressing, this salad is a delightful accompaniment to grilled meats, fish, or tofu.

For a touch of smokiness, try the Grilled Peach and Corn Salad with Burrata. This unique salad features grilled peaches and corn kernels, combined with creamy burrata cheese and a balsamic glaze. The sweetness of the peaches and corn pairs perfectly with the tangy balsamic glaze, creating a harmonious balance of flavors.

If you're looking for a hearty and satisfying meal, the Vietnamese Noodle Bowl with Grilled Lemongrass Chicken is a must-try. This flavorful bowl combines tender grilled lemongrass chicken, rice noodles, fresh herbs, and a tangy dipping sauce. The combination of textures and flavors in this dish is simply irresistible.

And for a sweet treat, the Easy No-Churn Coffee Ice Cream is the perfect way to end your meal on a high note. This creamy and decadent ice cream is made with just a few simple ingredients, including coffee, cream, and sugar. It's the perfect dessert for coffee lovers and a delightful way to cool down on a hot summer day.

Here are our top 2 tried and tested recipes!

POTATO SALAD WITH HARICOTS VERTS, ROQUEFORT AND WALNUTS

Potato Salad with Haricots Verts, Roquefort and Walnuts image

Categories Salad Potato Side Roast Vegetarian Lunch Blue Cheese Walnut Green Bean Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher

Yield Serves 4

Number Of Ingredients 6

Ingredients

For potato salad:
2 pounds baby red-skinned potatoes, quartered
8 tablespoons Mustard Vinaigrette
2/3 cup crumbled Roquefort cheese
1/2 pound haricots verts, trimmed
1/3 cup walnuts, toasted, chopped

Steps:

To make potato salad:
Preheat oven to 450°F. Mix potatoes and 3 tablespoons vinaigrette in large baking dish. Roast 20 minutes. Reduce oven temperature to 375°F. and continue roasting until potatoes are tender, stirring occasionally, about 50 minutes. Transfer to large bowl and cool slightly. Mix in 3 tablespoons vinaigrette and 1/3 cup Roquefort cheese. Season to taste with salt and pepper.
Cook haricots verts in large pot of boiling salted water until crisp-tender, about 3 minutes. Drain. Rinse under cold water to cool; drain well. Transfer to medium bowl. Mix in 3 tablespoons cheese, 2 tablespoons vinaigrette and walnuts. Season with salt and pepper.
Arrange beans on platter. Mound potatoes in center of platter atop beans. Sprinkle with remaining cheese.

POTATOES AND HARICOTS VERTS WITH VINAIGRETTE

Potatoes and Haricots Verts with Vinaigrette image

Categories Salad Potato Vegetable Side Picnic Vegetarian Quick & Easy Backyard BBQ Green Bean Summer Vegan Gourmet Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 8 servings

Number Of Ingredients 11

Ingredients

3 tablespoons Champagne vinegar or white-wine vinegar
1/2 teaspoon Dijon mustard
1/4 teaspoon black pepper
1/4 teaspoon sugar
2 teaspoons salt
1/2 cup olive oil
3 lb small (1 1/2- to 2-inch) yellow-fleshed potatoes such as Yukon Gold, scrubbed well
3/4 cup diced (1/4-inch) red onion
3/4 lb haricots verts or other thin green beans, trimmed and cut into 2-inch pieces
3 celery ribs, cut into 1/4-inch dice
1/3 cup finely chopped fresh flat-leaf parsley

Steps:

Whisk together vinegar, mustard, pepper, sugar, and 1 teaspoon salt in a small bowl. Add oil in a slow stream, whisking until emulsified.
Quarter potatoes, then cover with cold water by 1 inch in a 4- to 5-quart pot and bring to a boil with remaining teaspoon salt. Reduce heat and simmer, uncovered, until potatoes are tender, 8 to 10 minutes. Drain, then transfer hot potatoes to a large bowl and toss with onion and all but 1/4 cup vinaigrette. Cool to room temperature, about 1 hour.
While potatoes cool, cook green beans in a 3-quart saucepan of boiling salted water, uncovered, until crisp-tender, 3 to 4 minutes, then drain and transfer to a bowl of ice water to stop cooking. Let stand 2 minutes. Drain and pat dry.
Just before serving, toss potato mixture with green beans, celery, parsley, and remaining 1/4 cup vinaigrette.

Tips:

For the best flavor, use fresh haricot verts, edamame, and purple potatoes.
Blanch the haricot verts and edamame briefly in boiling water to retain their color and crunch.
Roast the purple potatoes until they are tender and slightly caramelized.
Use a light vinaigrette dressing to allow the flavors of the vegetables to shine through.
Add crumbled feta cheese, chopped walnuts, or a sprinkle of fresh herbs for extra flavor and texture.

Conclusion:

This haricot vert, edamame, and purple potato salad is a delicious and healthy side dish that is perfect for any occasion. It is packed with colorful vegetables and tossed in a light vinaigrette dressing. The salad is easy to make and can be prepared ahead of time, making it a great option for busy weeknights.