|Roasted Potato & Green Bean Salad|
1. Preheat oven to 375°. Toss potatoes with 1 Tbsp. Oil and ½ tsp. Each salt and pepper. Arrange in a single layer on a a baking pan and bake until golden brown. 30-45 minutes.
2. Bring a medium saucepan of water to a boil. And add remaining salt. Add green beans and cook until tender, about 5 minutes. Drain and rinse with cold water.
3. In a large bowl, whisk together vinegar, Dijon mustard, and remaining oil. Add potatoes and beans and toss to coat. Stir in tomatoes, pine nuts and olives; top with feta and basil.
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