Benefits of Mustard Greens and a Delicious Salad Recipe with green beans and potatoes

This recipe offers a good source of mustard greens. As you can see from the above mustard greens offers health benefits ranging from the ability to fight cancer to helping to detoxify the body The recipe source is realfood, you can find many other great recipes there as well.

This particular potato salad recipe can be made ahead of time. The more it sits the better it taste. If there are leftovers simply freshen the salad up by adding a can of drained tuna and a can of drained chickpeas, a chopped hard boiled egg. One great thing about this recipe is that it is gluten free, dairy free, mayo free and vegetarian.

1 ½ pounds small baby potatoes
1 pound green beans, trimmed and cut into 1-inch pieces
1 small shallot, very thinly sliced
1 garlic clove, minced
2 tablespoons honey
1 tablespoon yellow mustard
½ teaspoon salt
¼ cup red wine vinegar
⅓ cup extra virgin olive oil
¼ cup chopped flat leaf parsley

1. Drop the potatoes into a large pot of boiling salted water and cook for 20 to 30 minutes, until they are just cooked through. Strain the potatoes and set aside, leaving the water boiling in the pot.

2. Drop the green beans into the boiling water. Boil until just cooked and bright green, 3-5 minutes, being careful not to overcook. Drain and rinse with very cold water to stop the cooking process.

3. Make the dressing by combining the garlic, honey, mustard, salt, and red wine vinegar in a small bowl, whisking to combine. Stream in the olive oil, whisking until well incorporated.

4. When the potatoes are cool enough to handle slice in half. Add the sliced potatoes, green beans and shallots to a large bowl. Pour over the dressing and stir to combine. Let sit at least 10 minutes for the dressing to absorb. Sprinkle with parsley, then serve immediately or cover and refrigerate for up to 2 days. Best served at room temperature.

Serves 8 as a side.