Potato and Bean Salad with Walnut Vinaigrette

           Intermediate, Recipes, Sides
Potato and Bean Salad with Walnut Vinaigrette
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Ingredients:

3 Tablespoons balsamic vinegar

1 Tablespoon 100% apple juice

1 teaspoon homemade mustard

¼ teaspoon salt

¼ teaspoon freshly ground pepper

2 teaspoons extra-virgin olive oil

2 teaspoons canola oil

2 shallots, finely chopped

¼ cup walnuts, finely chopped

1 pound new or small red potatoes, cooked and cooled

1 ¼ cups green beans, cut in 1-inch pieces, steamed until tender-crisp

½ cup cooked red kidney beans, rinsed and drained

Directions:

In a small bowl, whisk the vinegar, apple juice, mustard, salt, and pepper. Add the olive oil and canola oil, a little at a time, whisking constantly. Mix in the shallots and walnuts.

In a large bowl, combine the potatoes, green beans, and kidney beans. Drizzle with the dressing; toss to coat. Let stand at room temperature until the flavors are blended, about 1 hour. Toss again before serving.

Makes 4 servings

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