This time of year is always a bit challenging for me when it comes to menu planning as our schedule is very busy and now we’ve added a move into the mix as well. I served the salad with grilled chicken breasts that I marinated in olive oil and herbs all day but it came together so quickly that it would be perfect with a store bought rotisserie chicken on a busy weeknight too.
1 Lb Fresh Green Beans
2 Lb Small Potatoes
1/4 Cup Extra-virgin olive oil
4 tsp Lemon Juice
4 tsp Whole-Grain Mustard
2 tsp Thyme Leaves – chopped
1/2 Cup Red Onion – thinly sliced
Add the green beans to a pot of simmering salted water and cook until barely tender and bright green.
Remove the green beans with a slotted spoon and transfer to a bowl of ice water, drain, pat dry and set aside.
Add the potatoes to the same pot of salted water and cook until tender, about 12 minutes. Drain, cut in half and add to green beans.
Whisk together the olive oil, lemon juice, mustard, and thyme in a large bowl, add in the potatoes, beans, and red onion. Gently toss together, season with salt and serve.