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 |
SALAD INGREDIENTS
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.