Cannellini, Green Bean & Potato Salad with Fresh Dill
7-8 red baby potatoes (with skin) - you can also use regular red potatoes
2 cups of green beans, cooked
1 1/2 cups of dry Cannellini (white) beans
1/2-3/4 cup dill- fresh
1/2 cup olive oil
1 tablespoon vinegar
1 tsp. Dijon mustard
1 lemon, juiced
2 tbsp. Parmesan, grated
Salt and pepper to taste
Cut potatoes into 1 inch pieces. To make potatoes you can either boil or roast them. I prefer to roast! Drizzle potatoes with grapeseed oil and cook at 400°F for 25 minutes.To boil, bing a large pot of salted water to a boil and cook for around 15 minutes.
To cook white beans, you can soak the beans in cold water overnight, drain next day and rinse with cool water multiple times (this will help with reducing bloating). Add beans to a pot and cover with water. Cover and once brought to a boil, reduce heat and allow to simmer gently for around 45 minutes. Note that depending on size and age of beans, it can take between 20 minutes to over an hour, so be sure to check after 20 minutes.
Meanwhile, boil salted water in saucepan to cook the green beans for 2-3 minutes. Add to a bowl of ice water for less than a minute to prevent overcooking. You can also roast them in the oven with the potatoes for 10 minutes.
For the sauce, whisk all ingredients in a small bowl. You can also use a blender.
Chop fresh dill.
Add potatoes, green beans and cannellini beans to a large bowl. Add chopped dill and mix well. Then add dressing on top. For best results, refrigerate salad for an hour before serving!