This week was the last farmers' market of the year and I picked up the last of the fresh green beans. I combined them with the redskin potatoes I grew in my garden and made this simple, yummy salad. I like to eat it warm, but it is also good cold. I have always liked mustard in salads like my Spicy Mustard Coleslaw. And mustard is very good for you. It's a good source of the anti-cancer nutrient selenium, as well as omega 3 fatty acids and magnesium. Just make sure to read the ingredients on the label; I have seen high fructose corn syrup and msg in some and they certainly don't belong in mustard.
Red Potato and Green Bean Salad
1 c. green beans, lightly steamed
8 redskin potatoes, boiled for 20 min. till tender, then diced
for dressing:
3 T. olive oil
3 T. red wine vinegar
1 T. organic spicy brown mustard
1/2 tsp. sea salt
1/4 tsp. black pepper
Place veggies in a large bowl, whisk together dressing ingredients and pour over veggies. Toss to coat, sprinkle a little fresh ground black pepper on top.