Last week we started a new Guest Recipes series with Erin Gleeson of The Forest Feast. (If you missed it, be sure to take a look at her Sesame Edamame Salad.) This week Erin is sharing a hearty, roasted potato and green bean salad that I can’t wait to try. It’s loaded with cilantro, but I love her suggestion of trying it out with different herbs. Thank you, Erin!
Roasted Potato Green Bean Salad
I love that this salad has both roasted and raw elements. The heartiness of the roasted potatoes and garlic is complemented by the crunchiness of the fresh green beans. I love cilantro, and add a lot to make it more green and leafy feeling. (You could substitute basil if you’re not a cilantro lover!) This is great on its own or alongside a main dish. Enjoy! —Erin
1 bunch cilantro, chopped
40 mini potatoes
10 cloves of garlic, peeled
salt & pepper
2 c chopped green beans
Roast mini potatoes and whole garlic cloves with olive oil, salt & pepper in a 450° oven for 25 minutes. Toss roasted potatoes and garlic with fresh chopped green beans, cilantro and a splash of olive oil and vinegar.