Division of Marketing and Development
Nelson L. Mongiovi, Director
Florida Department of Agriculture and Consumer Services
Charles H. Bronson, Commissioner
Florida Vegetable Recipe
Chilled Green Bean and Red Potato Salad
|
Vegetable-6009 |
| Ingredients |
|
| 1 pound |
green beans, snipped |
| 2 pounds |
red potatoes, halved |
| 1 cup |
red bell pepper, diced |
| 1/2 cup |
red onion, minced |
| 2 teaspoons |
garlic, minced |
| 3 tablespoons |
dill |
| 1 teaspoon |
sugar |
| 1 tablespoon |
Dijon mustard |
| 4 tablespoons |
Balsamic vinegar |
| 1/2 cup |
salad oil |
| |
salt and pepper to taste |
| |
| Preparation |
| Cook green beans in boiling, salted water until
tender-crisp, approximately 5 minutes.
Drain and cool with cold water. Cook potatoes until fork tender.
Cool and place in bowl
with beans and peppers. Whisk together remaining ingredients
and pour over vegetables.
Toss gently and refrigerate for 1 hour.
Yield
8-10 servings |
|
Look for "Fresh from Florida" ingredients at your grocery store. |
