Beltane 1997 Newsletter Recipes |
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With summer approaching, I have below a selection of salad recipes
for you to try over the next few months.
Ingredients:
5 medium-size potatoes
Method:
Peel and cut up potatoes into bite-size pieces -- not too small.
Boil until soft and drain. If using fresh green beans, cut off the
tips and cook in a little salt water with the two garlic cloves until
well done. If using canned green beans, empty cans into a little salt
water with the two garlic cloves and heat. Add cooked potatoes to beans
and cook together for a few more minutes. Drain well and put in a bowl.
Pour on as much olive oil as desired, salt and pepper, and perhaps, a
little vinegar and mint.
String Bean and Potato Salad
16 oz. canned French Style Green Beans or fresh green beans
2 garlic cloves (peeled and cut into quarters)
olive oil to taste
salt and pepper to taste
1 tsp red vinegar (optional)
chopped mint leaves (optional)
