Best 6 Potato Green Bean And Cherry Tomato Salad Recipes

POTATO, CHERRY TOMATO AND GREEN BEAN SALAD

Steps:

• Cook the beans in a saucepan of boiling water until just crisp-tender (about 4-5 minutes; drain and place in a bowl with icewater; set aside (this can be done hours in advance or even a day ahead).
• Cook the potatoes (leave whole do not slice) until fork-tender, about 20-25 minutes, depending on the size of the potatoes; remove to a bowl.
• Cut the small potatoes in half or quarters if the are fairly large.
• In a small cup whisk together 2 tablespoons orange juice with 2 tablespoons vinegar; pour over the warm potatoes, and gently toss to coat.
• Cool completely to room temperature or refrigerate, tossing occasionally.
• Add in the green beans, cherry tomatoes halves, red onion and chopped parsley; mix to combine.
• In a small cup whisk remaining 6 tablespoons orange juice and 1 tablespoon white wine vinegar and olive oil; pour over the potato mixture in the bowl along with the capers; toss to combine.
• Season with salt and pepper.
• Refrigerate for a minimum of 3 hours or more.
• Delicious!

POTATO SALAD WITH GREEN BEANS AND TOMATOES

Steps:

• Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 8 minutes. Add beans; return to a boil. Cook for 5-8 minutes or until the beans are crisp-tender and the potatoes are just tender; drain and cool. , Place in a large bowl; add the tomatoes and onion. Combine dressing ingredients; pour over the salad; toss to coat. Cover and , refrigerate.

GREEN BEAN-CHERRY TOMATO SALAD

Steps:

• In a 6-qt. stockpot, bring 6 cups water to a boil. Add beans in batches; cook, uncovered, 2-3 minutes or just until crisp-tender. Remove beans and immediately drop into ice water. Drain and pat dry., Transfer beans to a large bowl. Add tomatoes and onion; toss to combine. In a small bowl, whisk vinegar, sugar, oregano, salt, garlic powder and pepper. Gradually whisk in oil until blended. Pour over bean mixture; toss to coat.

ROASTED POTATOES, CHERRY TOMATOES, AND GREEN BEANS

Steps:

• Preheat oven to 400^.
• Spray a jellyroll pan with non-stick cooking spray.
• Toss potatoes in a zip-top bag with 2 T. olive oil.
• Scatter on pan and sprinkle with salt and pepper.
• Roast until tender, approximately 50 minutes, turning occasionally.
• In the meantime, cook the green beans in a large saucepan of boiling salted water for 3 minutes.
• Drain beans and pat dry.
• Place beans, tomatoes, and garlic in another zip-top bag.
• Add 2 T. olive oil and shake to mix.
• When potatoes are tender, add the bean mixture and roast another 8 minutes.

GREEN BEAN AND TOMATO SALAD

Steps:

• Trim ends of beans and leave them whole.
• Drop beans into a saucepan with salted boiling water. Cook until crisp tender, about 3 to 5 minutes according to the size of the beans. Do not overcook. Drain and let cool.
• Cut away the core of each tomato, and cut it into wedges.
• In a salad bowl, add mustard, vinegar, shallots, garlic, oil, salt and pepper and blend with a wire whisk. Add beans and tomatoes, toss well. Sprinkle with basil.

WARM POTATO & CHERRY TOMATO SALAD

Steps:

• Boil the potatoes in plenty of salted water until cooked through, about 15-20 mins. Remove from the heat and drain. Cut each potato in half - if they are very big, cut into thirds.
• Heat the oil in a large non-stick frying pan, then fry the potatoes with the anchovies, olives and some salt and pepper. Stir frequently. When browned, add the garlic, tomatoes and balsamic vinegar, then fry for a couple more mins. Serve warm.