Green Bean and Potato Salad

By: Elna Botes van Schalkwyk

GREEN BEANS:Delightfully crisp, fresh green beans offer vitamin C, folate, iron and beta carotene which is a cancer fighter and may also help prevent cataracts. Beta carotene also seems to enhance immune function.

175 ml chicken stock
30 ml fresh lemon juice
15 ml olive oil
15 ml mustard
500 g baby potatoes
250 g green beans, topped and tailed and halved on the diagonal
200 g cherry tomatoes, halved
125 g black olives, pitted and halved

In a small bowl, make the dressing by combining the chicken stock, lemon juice, olive oil and mustard. Transfer the dressing to a large salad bowl.
In a large saucepan of boiling water, cook the baby potatoes for 15 minutes or until tender but not so soft that they fall apart. Drain. Cut in half and transfer to the salad bowl. Set aside.
In a steamer or colander set over a saucepan of boiling water, cook the green beans for 4 minutes or until just tender. Drain. Add to the potatoes in the salad bowl.
Just before serving, add the cherry tomatoes and olives (you can also add matchstick-sized pieces of turkey or chicken, but it's never good to combine proteïn and carbohydrates), tossing well to combine.
Serve the salad at room temperature.

Serves: 4