Potato and Green Bean Salad Egyptian Style
Elevate your salad game with this vibrant and tangy Potato and Green Bean Salad Egyptian Style, a perfect marriage of wholesome ingredients and bold Mediterranean flavors. Tender potato cubes and bright, crisp-tender green beans are combined with a zesty garlic-lemon dressing infused with earthy ground cumin, creating a refreshing side dish that's as nutritious as it is delicious. Fresh parsley adds an herby aroma, while extra-virgin olive oil ties everything together with a luscious finish. Quick to prepare in under 40 minutes, this crowd-pleasing salad can be served slightly warm or at room temperature, making it ideal for picnics, potlucks, or a light and flavorful main course. Boost your menu with this healthful Egyptian-inspired dish that’s naturally gluten-free and vegetarian.
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Recipe Information
Ingredients
- 500 grams Potatoes
- 300 grams Green beans
- 2 pieces Garlic cloves
- 30 grams Fresh parsley
- 3 tablespoons Fresh lemon juice
- 4 tablespoons Extra-virgin olive oil
- 1 teaspoon Ground cumin
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- as needed Water
Instructions
Wash the potatoes and cut them into bite-sized cubes, leaving the peel on if desired. Place them in a pot, cover with water, and add a pinch of salt.
Bring the pot of potatoes to a boil over medium-high heat, then reduce heat to a simmer. Cook for 12-15 minutes, or until the potatoes are fork-tender. Drain and set aside to cool slightly.
While the potatoes are cooking, trim the ends of the green beans and cut them into 2-inch pieces.
Bring a separate pot of water to a boil and blanch the green beans for 3-4 minutes, or until bright green and tender-crisp. Immediately transfer the green beans to an ice bath (a bowl of cold water with ice) to stop the cooking process. Drain and set aside.
In a small mixing bowl, whisk together the minced garlic, fresh lemon juice, olive oil, ground cumin, salt, and black pepper to create the dressing.
Finely chop the fresh parsley (stems removed).
In a large bowl, combine the cooked potatoes, blanched green beans, and chopped parsley.
Pour the dressing over the salad and gently toss to coat all the ingredients evenly.
Taste and adjust seasoning with additional salt or pepper, as needed.
Serve the salad slightly warm or at room temperature as a flavorful side dish or light main course.
Nutrition Facts
Calories |
1079 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.3 g | 72% | |
| Saturated Fat | 7.9 g | 40% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2816 mg | 122% | |
| Total Carbohydrate | 136.1 g | 49% | |
| Dietary Fiber | 21.2 g | 76% | |
| Total Sugars | 17.6 g | ||
| Protein | 20.2 g | 40% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 273 mg | 21% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 3707 mg | 79% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
