Although available year round, now is the time to get the best fresh, crisp green beans. This recipe also features new red potatoes, fresh from local gardens this time of year as well. Add a few fresh herbs, and this tasty, easy salad can be served warm or cold — a great accompaniment to grilled chicken or fish.
(Makes 4 servings)
1 pound small red new potatoes, quartered
1 pound green beans, trimmed and cut in half
3 tablespoons olive oil
2 tablespoons lemon juice
1/4 teaspoon lemon zest
2 tablespoon finely chopped red onion
1 tablespoon chopped chives
2 teaspoons chopped tarragon
1 tablespoon chopped basil
1 ounce shaved parmesan cheese (optional)
Boil or steam potatoes until tender, about 15 minutes. Drain well. Steam or microwave green beans until crisp-tender (4- 5 minutes). Drain well. Meanwhile in a large bowl, combine oil, lemon juice, lemon zest and chopped onions. Add warm potatoes and green beans to oil-lemon mixture and toss. Add chopped herbs and lightly toss. Top with shaved parmesan cheese, if desired. Serve warm, or refrigerate and serve cold.