String Bean Salad
This is a summertime favorite in our house. It’s a colorful dish bursting with fresh flavors. The potatoes absorb the dressing and are so delicious. It’s a great side dish for  barbecues, outings and even weeknight dinners.
Tip: to curtail cooking times you can boil the string beans and potatoes in the microwave.
Ingredients
1 lb fresh string beans- cleaned and trimmed
1 pint cherry or grape tomatoes- cleaned and cut in halves
12 baby potatoes cleaned
1 red onion sliced thin
10 basil leaves chopped
1 cup extra virgin olive oil
½ cup balsamic vinegar
1 tbsp honey
1 lemon juiced
1 garlic clove minced
½ tsp salt
¼ tsp pepper
Directions
1. Boil the string beans. They should be firm not mushy.
Check doneness about 15 minutes.
2. Boil the potatoes. They should be on the softer side.
Check doneness about 15 minutes.
3. Drain the string beans. Drain the potatoes.
4. Cut the potatoes in halves or quarters.
5. Place the string beans, potatoes, tomatoes, and onion on a large platter with a lip (to catch the juices) or a large bowl.
6. Mix the dressing
7. In a glass jar with a lid, add the evoo, balsamic vinegar,
honey, lemon juice, garlic, sugar, salt, and pepper.
8. Shake and taste. Adjust seasonings if needed.
9. Pour the dressing over the vegetables. Mix well.
10. Top off with the chopped basil.
