Lunch Idea! Potato, Green Bean, and Tomato Salad (From The Complete Plant Based Cookbook by America’s Test Kitchen)

I am always looking for new, cold lunch ideas. The recipe for potato, green bean, and tomato salad  from The Complete Plant Based Cookbook by America’s Test Kitchen is a great idea! This recipe is super simple and is great for meal prepping!

I started by gathering and preparing all of my ingredients. I cut potatoes into cubes, cut green beans into small pieces, and halved cherry tomatoes. I drained capers, sliced a shallot, and chopped parsley. I gathered the oil, white wine vinegar, salt, and pepper. I cooked the potatoes in boiling water for about 7 minutes before adding my green beans to finish cooking together. I drained them and let them cool.I whisked together the dressing made from the oil, vinegar, salt and pepper. I reserved some of the dressing to mix with the potatoes while they were cooling. I added the tomatoes to the dressing along with the capers and shallot. Once the potatoes and green beans were cool, I added them to the tomato mixture and stirred in parsley. I did omit the dill and anchovy sauce and I was happy with the finished salad. I think the dill and anchovy sauce would have added additional flavor, but the salad was not lacking without them.

This is a really great option for lunch that is easy to make and stays good for a few days in the fridge. This type of option makes it easier during the week or when you are busy and just need to grab and go. This is also great because it is filling and satisfying.