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Grilled Yellow Bean and Potato Salad Dressed with a Fresh Herb Pesto on Arugula


  • Author: Irene
  • Total Time: 1 hour
  • Yield: 6-8 1x

Ingredients

Scale
  • 2 lb. small red skin potatoes, washed and halved
  • 4 cup yellow beans, washed and stem removed
  • 4 tbsp. olive oil
  • 1 cup sweet onion, thinly sliced
  • 4 cups Arugula
  • Salt and fresh ground pepper
    Fresh Herb Pesto:
  • ½ cup fresh parsley, stems removed and chopped
  • ½ cup fresh cilantro, stems removed and chopped
  • 2 garlic cloves, minced
  • ¼ cup + 2 tbsp. extra virgin olive oil
  • Juice of one lime
  • ¼ tsp. each of salt and pepper

Instructions

  1. Preheat grill to medium heat. Place grill basket on grill to heat.
  2. Toss potatoes with 2 tbsp. of olive oil and season with salt and pepper.
  3. Place seasoned potatoes in grill basket and grill 30 -35 minutes until soft and golden. Check and stir potatoes to ensure even grilling. Remove and set aside in a large bowl.
  4. In the meantime, prepare the pesto. In a blender or food processor, add parsley, cilantro, garlic, lime juice and ¼ cup of olive oil. Blend until smooth. Season with salt and pepper and set aside.
  5. Toss yellow beans with the remaining 2 tbsp. of olive oil and season with salt and pepper. Once potatoes are cooked, place beans in hot grill basket. Grill stirring for 6-8 minutes until beans are slightly charred and soft.
  6. Add beans to the potatoes and toss in the onions.
  7. On a large platter, add the Arugula in an even layer.
  8. Add the additional 2 tbsp. of olive oil to the pesto. Gently toss bean and potato mixture with pesto until well coated.
  9. Add the bean and potato salad on top of the arugula and serve. Enjoy!
  • Prep Time: 1 hour