The recipe for potato salad with boiled leguminous beans. With the addition of garlic, olives, fresh oregano, green onions and pepper flakes. Salad served with olive dressing масла и sherry vinegar . 
Photo of the dish:Anna Williams Time: 40 min. Difficulty: easy Servings: 6 – 8 V recipes use measured containers with a volume of: 1 glass (tbsp.) – 240 ml 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 900 gr. potato with red peel
- 225 gr. green beans, without stems at the ends pods
- 1/2 tbsp. peeled and chopped into thin strips gaeta or calamata olives
- 2 cloves of garlic
- Coarse salt
- 1/4 – 1/3 Art. хересного уксуса
- 1/4 – 1/3 Art. extra virgin olive oil
- 1/2 bunch of fresh oregano leaves, finely chopped
- 3 feathers of green onion, sliced diagonally
- A pinch of red hot pepper flakes
Recipes with similar ingredients: red potatoes, beans green, olives, green onions, garlic, sherry vinegar, pepper red cereal, oregano
Recipe preparation:
- Put potatoes and garlic in a pan and pour generously salted water. Bring water to a boil and cook on medium fire for 20 minutes, until the potatoes are pierced with a fork. Drain water. When the potatoes have cooled enough not to burn your hands, but still be hot, gently cut it in half (try not to remove the peel) and put in a large bowl. Garlic finely chop and add to the potatoes with 2 tbsp. l vinegar and 2 Art. l olive oil, salt. (It is important that the potato stayed hot. Then it completely absorbs vinegar, olive oil and will be sufficiently seasoned).
- Meanwhile, in another pan, bring to a boil well salted water. Prepare a bowl of ice water and generously salt it. Put the beans in boiling water and cook for 5-6 minutes, until it won’t get soft (try to make sure the beans ready). Drain the water and immediately transfer the beans to cold water, so that she stops cooking under the influence of her own temperature (this is the so-called “temperature shock”). When she cool, drain the water, and dry the beans slightly. Cut her in half.
- In a bowl with potatoes, add beans, olives, oregano, green onions and red pepper flakes. Mix well. Try and by add seasoning if desired. If necessary, add the remaining olive oil and vinegar. This salad is delicious right away cooked, but it will be even better if you give it infuse for at least 1 hour at room temperature.
