Creamy Yukon potatoes and butter beans make the ultimate duo in this Mediterranean-inspired dish. Offset by crisptender green beans and juicy tomatoes, this salad has the perfect balance of textures. Sherry vinegar brings depth and sweetness to this unique vinaigrette.
Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
Yukon Gold Potatoes
Wash and dry all produce. Bring a medium pot of salted water to a boil. Halve the green beans crosswise. Mince the olives. Pick the parsley leaves off the stems. Drain and rinse the butter beans. Halve the grape tomatoes. Cut the potatoes into ½-inch cubes. Mince or grate the garlic.
Add the green beans to the boiling water and cook for about 3 minutes, until crisp-tender. Remove with a slotted spoon and rinse under very cold water. Add the potatoes to the same water and cook for 10-12 minutes, until tender. Drain.
In a large bowl, combine the minced olives, sherry vinegar, and about 3 Tablespoons olive oil. Add as much minced garlic as you like. Whisk to combine and season to taste with salt and pepper.
Toss the mixed greens, green beans, tomatoes, potatoes, and butter beans into the black olive-sherry vinaigrette. Season to taste with salt and pepper. Sprinkle with the parsley leaves and feta cheese. Enjoy!