The perfect healthy, vegan side dish to bring to all your summer parties that can lead right into fall gatherings. This Green Bean Potato Salad features fresh green beans, potatoes, butter beans, peas, and cucumber tossed in an apple cider vinegar and olive oil dressing, then garnished with mint, toasted almonds, and chia seeds.
There’s one thing that was lacking on the Healthy Little Vittles blog. I mean, actually non-existent. Green beans of any kind were MIA. I have no clue why, I certainly don’t hate them, but I guess I tend to forget about them. They seem to always take a back seat to other superstar veggies… like kale. Well today, my friends, I am changing that and I’m leading off the green bean recipes with a bang!
So I’ll be honest. This is how it started. I have been ordering produce from a local farm, actually my son’s preschool teacher. I wanted to support them when Covid hit, and I was not mad about the farm-to-table aspect of it all either! They literally harvest some of the veggies as I’m there to pick up my order, or right before I get there. My son gets to tour the farm and see the crops, their pasture raised chickens, and their kittens. I get to teach him about the importance of eating fresh, organic produce and the hard work that goes into farming.
Lots of cool things happening this summer, amidst all the chaos. So anyway, each week the produce changes depending on what they have ready to be picked. This particular week, green beans were on the menu. I always just take a double order of what they have and then plan my meals/recipes around that. This particular week was also in mid 90’s… so a refreshing summer salad seemed like the best decision. I was right.
The farm also had some purple potatoes that week, so naturally I had to add those in there too. And from there, I just looked in my fridge/pantry to see what else I had to use up. I had some butter beans, and peas, some mint, cucumber- also from the farm, which side note… if you’ve never had cucumbers straight from the garden then you’re missing out! I’m not sure I’ll ever be able to eat grocery store cucumbers again. The same goes for tomatoes. You can really tell such a difference!
Anyway, I wanted this salad to remain light and fresh so a simple, and I mean simple, dressing made with apple cider vinegar, olive oil, lemon juice, maple syrup, dijon mustard, and salt + pepper was seemed perfect. And it was.
I had some mint to use up too, so that made the perfect garnish to bring in such a dynamic flavor. I also topped with toasted almonds and chia seeds (because I’m obsessed with putting chia seeds on my salads these days) and YUM. You could even eat this Green Bean Potato Salad as an entree if you wanted, but it makes a great side to any meal too. So say hello to more green bean recipes and don’t say goodbye quite yet to all the summer salads, because this one is a must try! If you’re a green bean lover, comment below and be sure to tag me on Instagram or Facebook @HealthyLittleVittles #healthylittlevittles if you make it!
Green Bean Potato Salad
The perfect healthy, vegan side dish to bring to all your summer parties that can lead right into fall gatherings. This Green Bean Potato Salad features fresh green beans, potatoes, butter beans, peas, and cucumber tossed in an apple cider vinegar and olive oil dressing, then garnished with mint, toasted almonds, and chia seeds.
Ingredients
- 4 heaping cups fresh green beans, washed
- 2 cups petite purple potatoes (or regular), washed and chopped
- 1 can (13.4 oz) butter beans
- 1 cup peas, frozen and thawed
- 1-2 cucumbers, peeled and sliced/spiralized
- 1/2 cup toasted almonds
- salt + pepper, to taste
Dressing
- 1/3 cup olive oil (I used Carapelli)
- 1/2 tablespoon dijon mustard
- 1 tablespoon maple/agave syrup
- 1 tablespoon lemon juice
- 2 tablespoons apple cider vinegar
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Garnishing
- ~ 1/2 cup fresh mint leaves, whole
- chia seeds
Instructions
- First, blanch the green beans by bringing a medium pot of water to a boil, boil for 3 minutes and then immediately place the green beans into an ice water bath. Be sure to have a separate bowl filled with ice water ready to go.
- Keep the water boiling after all of the green beans are removed and add the potatoes. Cook until tender about 15-20 minutes, then drain and rinse with cold water.
- If your peas are still frozen, add them to a microwave-safe bowl, cover them with water and microwave for 2 minutes. Drain and set aside.
- In your salad bowl, combine the potatoes, green beans, butter beans, peas, cucumber, and mint leaves and toss to combine.
- In a large bowl, whisk together all of the dressing ingredients and then pour over top of the green bean salad. Toss.
- Season with more salt and pepper if needed, to taste.
- Right before serving, toss in the toasted almonds and chia seeds.
- Best if eaten fresh, but leftovers may be stored in the fridge and enjoyed within the next day or so.
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