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Warm Bean and Potato Salad

Yields1 Serving

Tantillo Recipes

 1 small sweet red onion
 3/4 pounds small red potatoes (unpeeled), cut into 1/4-inch slices
 1 pound green beans, trimmed
 1/2 cup chopped red pepper
 1 tablespoon chopped fresh basil
 1 tablespoon chopped fresh parsley
 2 tablespoons Tantillo Extra Virgin Olive Oil
 1 tablespoon Tantillo Balsamic Vinegar
 Kosher salt and black ground pepper to taste

Halve the onion and cut into very thin crescents. Put the onions into a bowl of ice water for 20 minutes. Drain.


Put the potatoes in the bottom of a steamer basket inside a large saucepan with 1/2 inch water.


Cover the pan and turn the heat to medium high for 5 minutes.


Reduce heat to medium low, put beans on top of the potatoes.


Steam for 15 minutes or until the beans and potatoes are tender.


Meanwhile, combine bell pepper, basil, and parsley in a mixing bowl with the drained onion.


Whisk the Tantillo Extra Virgin Olive Oil, Tantillo Balsamic Vinegar, salt/pepper in a cup.


When the potatoes and beans are done, add them to the onion mixture and toss.


Pour the dressing over the potatoes and beans. Toss again.


Let sit for about 10 minutes and toss again. Buon Appetito!