Potato-green bean-salad and tomato-herbsalsa

When the weather is nice, I love to have a good ol’ barbecue. Veggies and burgers are often delicious, but the salads and side dishes are at least as good! There’s nothing as nice as walking into your vegetable garden and picking the veggies of choice. Last week I tried a potato-green bean-salad and some kind of tomatosalsa.

Potato-green bean-salad

4 persons

About 10 small potatoes
green beans
wild parsley (about 4 twigs)
chive (about 4 ‘twigs’)
2 tablespoons mustard
1 tablespoon agave syrup
juice from 1 lemon

For the dressing: put the mustard, agave syrup and lemonjuice in a jar with a lid. Screw tight and shake it properly. Store in the refrigerator ’till further use. 
Boil the potatoes and let them cool. Cut them, when necessary, in smaller parts.
Cut the beans in two (or three, depending on their size) en boil them. Let them cool. 

Mix the potatoes and green beans with the parsely en chive. Add the dressing and some extra pepper, mix it properly. 

4 persons

3 medium tomatoes
balsamic venigar
wild parsley, basil, wilde arugula, chive

Peel the tomatoes. You put a cross on the upperside of the tomato. When you’re lucky, you can peel it right off with a knife. Otherwise, you immerse them for a few seconds in boiling water and peel them afterwards (like explained here). 
Cut them in four and remove the seeds. Cut them in little pieces and put them in a bowl.
Chop the herbs and add them to the tomatoes.
Pour some oliveoil and balsamic vinegar (about a tablespoon each) over them and you have a wonderful sidedish!

For those who love garlic, you can add one or two cloves.
This salsa is delicious on top of bruschetta or with pasta.


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