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Recipe - Potato and Green Bean Salad

by Erica Green

NOTE: Print this Page for easy reference when cooking.

 
In Australia, where December is generally hot, we seek out something a little lighter than the traditions of cold climate Christmas food. 

Combining vegan food choices with the indulgence of Christmas can sometimes require a bit of creativity. This dish heroes the Christmas colours of red and green and is substantial enough as a vegan main course.   Inspiration for this recipe has come from the classic French "salad nicoise" given a vegan spin. 

 
Ingredients

Serves 4-6

For the Tapenade:

• 1 cup pimento stuffed green olives
• 1 Tsp. baby capers
• 2 cloves garlic
• 1/2 cup chopped flat leaf parsley
• 1 Tsp. finely grated lemon rind
• 2 Tsp. lemon juice
• 2-3 Tbsp. extra virgin olive oil.

For the Salad:

• 500g baby (chat) potatoes, cut in half
• 250g green beans cut in half
• 250g cherry tomatoes cut in half
• 125g  cooked cannellini beans
• Salt and pepper to taste
• 1 Tbsp. extra virgin olive oil

 
Method

For the Tapenade:

• Combine olives, capers, garlic, parsley, and lemon rind and juice in a small food processor.  Process slowly adding the olive oil until you get the consistency that you want.

For the Salad:

• Place potatoes in a saucepan of cold water and bring to the boil.  Turn down to a simmer and cook until the potatoes are just done.
• Blanch the beans for 3-5 minutes in a pot of the boiling water.  You still want the beans to have some bite. Drain the green beans and refresh in ice water.  Drain again and set aside.
• Combine the potatoes, green beans, tomatoes and cannellini beans.
• Dress with the tapenade while it is still hot.
• Taste and add salt and pepper as required.
• Drizzle over with extra virgin olive oil and serve warm or cold. 

About the Recipe

• This recipe is suitable for both vegetarians and vegans.
• The cannellini beans are a way of adding additional protein, if you want a main meal vegan salad.  Feel free to leave them out if you just want this dish as a salad accompaniment. 
• 125g of cooked cannellini beans is about half a 400g can of cooked beans drained.
• Dressing the salad while the potatoes are still hot, allows the potatoes to absorb the oil and the flavours much better.
• You can substitute Kalamata olives for the green olives, although you would probably not want to use as much of the tapenade, as the flavours are much stronger.  The darkness of the Kalamata olives would also muddy the bright green and red of the dish.

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