Green Bean Potato Salad with Lemon-Soy Vinaigrette

Ingredients

• 2 (12-oz.) pkgs. fresh green beans

• ¾ tsp. table salt, divided

• 1 lb. petite red potatoes

• 1 large yellow bell pepper, cut into thin strips

• ⅓ cup thinly sliced red onion

• 3 Tbsp. chopped fresh mint

• 3 Tbsp. toasted sliced almonds

• 1 Tbsp. toasted sesame seeds

Lemon-Soy Vinaigrette

• ¼ cup packed light brown sugar

• ¼ cup lemon juice

• 2 Tbsp soy sauce

• 2 tsp. sesame oil

• ½ tsp. red pepper flakes

Preparation

1. Cook green beans and ½ teaspoon salt in boiling water to cover in a large saucepan until tender-crisp.  3-4 minutes; drain. plunge into ice water to stop cooking process; drain and pat dry with paper towels.

2. Bring potatoes and cold water to cover to a boil in large saucepan over medium-high; reduce heat to medium-low; and simmer until just tender, about 20 minutes total.  Drain and let cool 30 minutes.  Slice potatoes into ¼ to ½ inch rounds.

3. Gently toss together green beans, potatoes, bell pepper, red onions, and remaining ¼ teaspoon salt in a large bowl.  Add Lemon-Soy Vinaigrette, and gently toss to combine.  Transfer mixture to a serving platter, and top with mint, almonds, and sesame seeds.  Serve at room temperature or chilled.

Lemon-Soy Vinaigrette

Whisk together all ingredients in a small bowl until combined.

Serves 8