This hearty salad is a great addition to any table. Green beans, potatoes, and rich walnut pesto make a wonderfully robust combination. Nuts add healthy fats and protein to a plant based diet. The walnuts in the pesto are rich in omega-3 fats, one of great tools in the cancer-fighting chest. They are bursting with a plethora of essential minerals and with vitamins like folate, thiamine, and B6. But good as they are for you, let’s not forget that walnuts are delicious. They make this Green Bean & Potato Salad with Walnut Pesto simply scrumptious.
- In a medium pot, cover the potatoes with cold water. Salt the water, then bring up to a boil. Simmer for 15 to 20 minutes, or until tender when pricked with a fork.
- In a separate pot, bring salted water to a boil. Add the green beans, and cook for 3 minutes. Pour the beans into a colander and run them under ice cold water. Drain and cut into 1-inch pieces.
- Drain the potatoes and run under ice cold water to stop them from cooking. Once cooled, slice them into quarters.
- In a large bowl toss the quartered potatoes and green beans with Walnut Pesto.
- 1 pound new potatoes or combination of small Yukon Gold and red skinned potatoes
- Salt, to taste
- 1 pound green beans, ends snapped
- ½ recipe Walnut Pesto
Ann's Tips and Tricks
Toss the salad together while its still warm for a richer flavor.
Pesto, in general, stores well in the freezer – it will keep for months. I prefer to freeze it without adding the cheese, plus I also like to freeze it thin and flat, in 1 cup quantities so I can easily break off a teaspoon or two to add flavor to soups and sauces, or quickly defrost the whole thing for pasta dishes.