Potato Salad with Chickpeas and Green Beans
5 medium yellow-fleshed potatoes (about 1 pound)
6 ounces green beans, cut into 1-inch pieces (about 1 ½ cups)
1 15-ounce can chickpeas, drained and rinsed
2 tablespoons thinly sliced shallots
2 tablespoons mayonnaise
1 tablespoon Dijon mustard
1 tablespoon extra-virgin olive oil
Salt and ground black pepper
Place the potatoes in large saucepan. Cover them with cold water and set over high heat. When water boils, reduce heat and cook until potatoes are tender when pierced with tip of knife, about 20 minutes. Drain, cool slightly, peel, cut into 1-inch chunks, and place in large bowl.
While potatoes are cooking, bring several cups of water to boil in another saucepan. Add green beans and boil until tender, about 3 minutes. Drain and turn beans into bowl of ice water. When chilled, drain beans and pat dry.
Add beans to bowl with potatoes along with chickpeas, shallots, mayo, mustard, oil, and salt and pepper to taste. With wooden spoon, mix everything together until potatoes are well coated with dressing.
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