PP Potato-Green Bean Salad with Lemon and Basil
Chef: Susan Voisin, fatfreevegan.com
Makes: 6 Servings
Prep Time: 15 min
Cook Time: 20 min
Total Time: 35 min
INGREDIENTS
24 oz small new potatoes
8 oz raw green beans
¼ c basil leaves, packed
1 T lemon juice, freshly squeezed
1-2 garlic cloves, peeled
2 t light-colored miso (or salt to taste)
1-2 T water
½ red bell pepper, sliced
Additional lemon juice, salt, and freshly ground black pepper to taste
DIRECTIONS
Scrub potatoes well and cut into bite-size pieces. (Halve very small potatoes and quarter the larger ones.)
20 min, depending on the size of potatoes). When done, drain and rinse briefly with cold water.
Meanwhile, prepare the green beans. Trim the ends and cut beans into bite-sized pieces, 1 to 1 ½” long. Bring a pot of water to a boil, add the green beans, and cook until tender but still bright green and crisp, 5 to 10min. (Or steam in a pressure cooker: Place in a steamer basket over boiling water, seal cooker, and cook for 3 min; use the quick release to bring the pressure down.) Drain water from beans and immediately plunge them into a bath of ice and water to stop cooking.
To make the dressing, place 2 oz of the cooked into a small food processor or mini blender. Add basil, lemon juice, garlic, miso, and 1 T of water. Process until creamy, scraping downsides, and adding more water if necessary. Drain the green beans and add them to the potatoes in a large serving bowl. Gently fold in the dressing. Cover and refrigerate for at least 2 hrs, to allow flavors to blend.
Before serving, add the sliced red bell pepper. If you like, you can roast the strips of pepper briefly under a broiler to soften and sweeten their flavor. Taste for seasoning and add additional fresh lemon juice, salt, and freshly ground pepper as needed.
Susan Voisin’s Fat Free Vegan website and blog have created a formidable presence in the vegan world by providing over 1,400 low-fat vegan recipes (created by her and sent in by hundreds of people), offering support to those transitioning into a plant-based lifestyle, and relaying how it benefits health, creates compassion for animals and protects our environment. Visit Susan on social media: Fat Free Vegan Blog, Facebook, Instagram, Pinterest and Twitter.