Ingredients
1/2 lb. Fresh green beans
2 lb. Red-skinned potatoes, quartered
15 oz canned garbanzo beans, drained and rinsed
1 medium red onion, finely chopped
1/2 cup flat-leaf parsley, chopped
1/2 cup fresh mint, chopped
4 Sicilian green olives, pitted and coarsely chopped
1/2 cup Ken’s Honey Mustard salad dressing
Salt and Pepper to taste
Instructions
Bring a large pot of water to a boil over high heat and cook the beans for 2 minutes. Using a slotted spoon, transfer to a bowl of ice water. Drain the beans and place in a large bowl.
Add the potatoes to the boiling water and cook until almost tender, about 10 minutes, then drain. Add the potatoes to the beans.
Add the chickpeas, onion, parsley, mint and olives to the green beans and potatoes. Pour dressing over salad and stir.
Notes
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