This salad makes eating your vegetables easy. A warm shallot and Dijon dressing gives this dish pop and serves as the ideal complement to a simple piece of protein.
1 pound rainbow potatoes (red, yellow, blue), cleaned and diced
2 cups fresh green beans, strings removed and cut in half
1 red pepper, seeds removed and diced
1 shallot, finely diced
2 tablespoons capers
1 tablespoon fresh parsley, finely chopped
1 tablespoon Dijon mustard
2 tablespoons olive oil
1 tablespoon white or champagne vinegar
1 teaspoon salt
1/2 teaspoon pepper
1. Preheat oven to 400 degrees. Prepare a large baking sheet with foil and non-stick cooking spray. Spread the potatoes onto the baking sheet. Toss the potatoes with ½ tablespoon of the olive oil, ½ teaspoon of the salt and ¼ teaspoon of the pepper. Bake for 20 minutes, until golden and cooked through, tossing in the potatoes with a spatula several times.
2. In a large sauté pan, heat another ½ tablespoon of olive oil over medium heat. Add the shallot and sauté for about 5 minutes until golden. Add the green beans and sauté another 2 minutes.
3. In a large bowl, whisk together the remaining 1 tablespoon olive oil, ½ teaspoon salt and ¼ teaspoon pepper with the Dijon mustard and vinegar.
4. Pour the shallot and green bean mixture from the pan into the dressing and toss until the green beans are evenly coated. Add the red pepper, capers and parsley to the bowl and toss together with the green beans.
5. Add the potatoes, immediately from the oven to the bowl. Gently yet thoroughly stir the ingredients together making sure the potatoes get coated with the warm shallot and Dijon dressing.
Jessica Cerra is the owner of Fit Food by Jess, a private chef and catering company in Encinitas, Calif. She is also a professional Xterra triathlete and mountain biker. Follow Jess’ recipes on her “Fit Food by Jess” Facebook page.
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