Terrific Salad Sides: 3 Bean Salad and Potato Salad recipe

Ingredients:
POTATO SALAD WITH SWEET PEPPERS
16 x new
red potatoes
Coarse salt for boiling water
1 x red bell pepper
seeded, chopped
1/2 x red onion chopped
1/4 cup chopped fresh
mint
1/4 cup chopped flat-leaf parsley
3 tbl red wine
vinegar
1/3 cup extra virgin olive oil
Coarse salt to taste

Freshly-ground black pepper to taste
3 BEAN SALAD
1/2 lb fresh green
beans washed, and
cut into thirds
2 tsp Dijon mustard -
(rounded)
2 tsp sugar
1/4 cup red wine vinegar
1/2 cup extra-virgin
olive oil
1 can red kidney beans - (15 oz) rinsed,
drained
1 can garbanzo beans - (15 oz) rinsed, drained
1/4 cup chopped
flat-leaf parsley
Coarse salt to taste
Freshly-ground black
pepper to taste

Procedures:
* Place red potatoes in a pot and cover with water.
Place pot on stove, cover and bring to a boil. Liberally salt water with
coarse salt. Place a colander over boiling pot.
* Take your first
ingredient from the bean salad, 1/2 pound cut fresh green beans, and place
them in the colander. Cover the colander with pot lid. Steam beans 5 minutes
while potatoes boil below. Remove beans and cold shock under running water.
Drain green beans and set aside.
* When the potatoes are just tender,
about 12 minutes, remove from heat, turn off burner, drain potatoes and cold
shock them under running water until just cool enough to handle. Coarsely
chop potatoes and return them to the warm pot.
* Add peppers, onions,
mint, parsley and vinegar to the pot. Toss to allow the vinegar to absorb
into the potatoes. Add oil and stir the potatoes until they mash up a bit
and salad has a spoonable consistency. Season with salt and pepper, to
taste, and transfer to a serving bowl.
* In a bowl, combine mustard,
sugar and vinegar. Whisk in oil. Add kidney beans, garbanzo beans, green
beans and parsley to the bowl and toss to coat bean salad evenly with
dressing. Season salad with salt and pepper, to taste, and serve.
*
This recipe yields 8 servings of each salad.