Green bean and potato salad with miso dressing is a healthier alternative to the traditional potato salad, loaded with fresh herbs and tangy miso dressing. Green beans and potatoes are a sure crowd pleaser. This recipes makes more than enough for coating the vegetables. Put the leftover in a jar and use it for salads or dipping fresh vegetables the rest of the week.
Print
Green Bean and Potato Salad with Miso Dressing
- Prep Time: 20 mins
- Cook Time: 15 mins
- Total Time: 35 minutes
- Yield: 4 1x
Description
Recipe from Tal Ronnen
Ingredients
Scale
- 2 tablespoons yellow miso paste
- 3 tablespoons rice vinegar
- 1 tablespoon light agave nectar
- ¼ teaspoon sea salt
- ¼ teaspoon freshly ground black pepper
- ½ shallot, minced
- 1 garlic clove, minced
- 1 tablespoon Dijon mustard
- Juice of ½ lemon
- ½ cup safflower oil
- 1 tablespoon minced fresh chives
- 1 ½ cups baby arugula
- 8 ounces fingerling potatoes, boiled for 15 minutes, then sliced into ¼-inch thick rounds
- 8 ounces green beans, blanched in boiling water for 1 minute
Instructions
- Place the miso paste, vinegar, agave nectar, salt, pepper, shallot, garlic, mustard, lemon juice, and 1 tablespoon water in a food processor and pulse to combine. With the motor running, slowly add the oil in a thin stream until the vinaigrette is emulsified. Fold in the chives.
- Place the arugula, potatoes, and beans in a large bowl, drizzle with the vinaigrette, and toss to coat.
Nutrition
- Serving Size: 4
- Calories: 342
- Sugar: 8
- Sodium: 755
- Fat: 26
- Carbohydrates: 20
- Fiber: 3
- Protein: 4
- Cholesterol: 0
Renee
I made this 2 times now and I really like it. 1/2 of a cup of oil seemed like so much to me so to go a little easier on it I did 2 Tbsp of olive oil and 1 Tbsp of water and kept everything else the same. I had so many compliments at my church potluck. This is a wonderful dish! Thanks for sharing!
Katie Koteen
So glad you like it! This recipe is (mostly) from a cookbook by Tal Ronnen. You might like it! Here's a link: http://a.co/e9P51vA
Lauren
It’s unclear if the vegetables (potatoes and beans) are chilled afte they have been cooked or if the salad is partially warm?
Katie Koteen
The first time I eat it, it's a little warm. After that I always eat the leftovers cold 🙂 Works perfectly either way!