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It is a traditional dish but we want to show you its more summery version. We will cook green beans, potato and carrot. When our ingredients are cold we will dress them with a paprika oil.
In this case the beans are not sautéed but they will not lack flavor thanks to our dressing.
Green beans can be prepared in a thousand ways: with bechamel, with ham… But let's save those preparations for winter. On the hottest days it is best to consume them in the form of salad.
Green Beans Salad
Healthy and fresh salad made with potato, carrot and green beans.
- ascen jimenez
- Kitchen: cuisine
- Recipe type: vegetables
- Rations: 4
- Cooking time:
- Total time:
Ingredients
- 6 potatoes
- Carrots 3
- 500 g of green beans
- 500 g of water
- 1 hoja de laurel
For the dressing:
- 30 g of extra virgin olive oil
- 30 g of cooking water for the vegetables
- Sal Island
- 1/2 teaspoon of sweet paprika
- Dried aromatic herbs
Preparation
We prepare our vegetables.
We wash, peel and chop the potatoes. We do the same with carrots.
We wash and chop the green beans.
We put our ingredients in the pressure cooker with 500 g of water and a bay leaf.
We cook under pressure as long as we consider necessary (in my pot, 7 minutes in position 1 is enough).
We prepare the dressing by putting all the ingredients in a glass. We will use 30 g of cooking water for the vegetables so, when you remove the vegetables from the pot, it is best not to throw away the cooking water. We mix.
We put the green beans, potatoes and carrots in a large bowl. Let it cold down. We add salt and serve with our paprika oil.
More information - Green beans with bechamel, Sautéed green beans with ham, Warm Salad of Rice, Ham and Green Beans