Yield: 8 servings
|500 grams||Small new potatoes; cooked and|
|\N \N||; refreshed (1lb)|
|250 grams||Frozen cut beans; defrosted (8oz)|
|1 small||Red onion; finely sliced|
|125 grams||Feta cheese; cut into cubes|
|\N \N||; (4oz)|
|50 grams||Pitted black olives; cut in half (2oz)|
|3 \N||Pieces sundried tomatoes; cut into strips (3|
|\N \N||To 4)|
|\N \N||; (optional)|
|1 tablespoon||Wholegrain mustard|
|125 millilitres||Olive oil; (4fl oz)|
|1 tablespoon||White wine vinegar or balsamic vinegar|
|1 \N||Clove garlic; crushed|
|\N \N||Salt and freshly ground pepper|
FOR THE DRESSING
Place the potatoes, beans, red onions, cheese, black olives and sundried tomatoes in a bowl and mix.
Make the dressing by mixing all the ingredients together in a screw top jar.
Pour the dressing mixture over the potato and bean mixture, stir to incorporate. Serve immediately. Converted by MC_Buster.
NOTES : A hearty salad, suitable to serve alongside cooked cold meats.
Converted by MM_Buster v2.0l.