Potato and bean salad

Yield: 8 servings

Measure Ingredient
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



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.

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