Green Bean Potato Salad

Ingredients:

  • 4 heaping cups fresh green beans, washed

  • 2 cups petite purple potatoes (or regular), washed and chopped

  • 1 can (13.4 oz) butter beans

  • 1 cup peas, frozen and thawed

  • 1-2 cucumbers, peeled and sliced/spiralized

  • 1/2 cup toasted almonds

  • salt + pepper, to taste

    Dressing

  • 1/3 cup olive oil (I used Carapelli)

  • 1/2 tablespoon dijon mustard

  • 1 tablespoon maple/agave syrup

  • 1 tablespoon lemon juice

  • 2 tablespoons apple cider vinegar

  • 1/4 teaspoon salt

  • 1/4 teaspoon pepper

    Garnishing

  • 1/2 cup fresh mint leaves, whole

    chia seeds

Instructions:

  • First, blanch the green beans by bringing a medium pot of water to a boil, boil for 3 minutes and then immediately place the green beans into an ice water bath. Be sure to have a separate bowl filled with ice water ready to go.

  • Keep the water boiling after all of the green beans are removed and add the potatoes. Cook until tender about 15-20 minutes, then drain and rinse with cold water.

  • If your peas are still frozen, add them to a microwave-safe bowl, cover them with water and microwave for 2 minutes. Drain and set aside.

  • In your salad bowl, combine the potatoes, green beans, butter beans, peas, cucumber, and mint leaves and toss to combine.

  • In a large bowl, whisk together all of the dressing ingredients and then pour over top of the green bean salad. Toss.

  • Season with more salt and pepper if needed, to taste.

  • Right before serving, toss in the toasted almonds and chia seeds.

  • Best if eaten fresh, but leftovers may be stored in the fridge and enjoyed within the next day or so.