Legumes (vegetables) - salad with potatoes, beans, peas and cauliflower

Name: Legumes (vegetables) - salad with potatoes, beans, peas and cauliflower
Prep time: 15 min
Total time: 45 min

July 10, 2012

Prep 15 min Total 45 min

A good and simple salad, that can be used as an accessory to meat instead of the usual gravy and potatoes.

Yes that is how vegetables looks close up © kvalifood.com

Ingredients

4-8 potatoes (depending on size) cooked, sliced like french fries
300 g green beans in 2.5 cm pieces
300 g fine peas
½ cauliflower, in small pieces,
1 dl vinaigrette with mild herbs (eg parsley, chives, estragon, chives)

Directions

Cook the potatoes unpeeled in lightly salted water until tender but still firm. Let them cool, peel and cut into sticks like thick french fries.

Cook the green beans in lightly salted water for 3–4 minutes and cool immediately in cold water. Cut them into pieces about 1 inch (2.5 cm) long. Cook the peas briefly and let them cool.

Remove the outer leaves of the cauliflower and cut it into thin slices about 1/4 inch (1/2 cm) thick — cut any large pieces into smaller ones. It can be eaten raw or cooked for a couple of minutes in lightly salted water and cooled.

Mix all the vegetables in a bowl. Pour the vinaigrette over — stir in chopped parsley, chives or tarragon if you like — and fold gently. Serve at room temperature.