Green Beans and Potatoes

A few months back, I stirred together this vinaigrette for a salad that was packed for a picnic lunch. Since then, I’ve been a little obsessed with it. And I thought, “This would be great on something warm.” And so, here’s a lovely, warm vegan green beans and potatoes recipe that works well as an every day side or could be used as part of your holiday spread. Execution is not laborious and the ingredients are basics. If you’re looking for simple, but flavorful, then this is it.

This recipe makes ~6-8 servings.

Two things…

• Could I use frozen green beans with the steamed potatoes? Probably. I haven’t tried it, but I don’t see why it wouldn’t work. The texture might be a little different than the fresh, but that’s about it. As long as you cook them according to the package and drain them off, I feel like they would work just fine. If you try it, let us know.

• For the orange juice requirement, I like to buy a large navel orange and juice it.

Please enjoy! And discover other UVK recipes, like Vegan Green Bean Casserole, Vegan Potato Salad with Grilled Red Pepper and Tomato Vinaigrette, Vegan Slow Cooker Stewed Green Beans and Tomatoes, Fiesta Rice, Green Bean and Tomato Salad, and more.

Green Beans and Potatoes

1.5 lbs yellow baby potatoes, scrubbed and pierced with a fork

1 lb fresh green beans, ends removed and trimmed (see note above)

¼ cup orange juice

3 Tbsp white wine vinegar

1 Tbsp dijon mustard

2 tsp dried Italian seasoning

1 tsp agave

½ tsp salt (OR to taste)

Black pepper, to taste

½ cup olive oil

1. First, you’ll get the green beans and potatoes steaming. Steam the baby potatoes for ~15-20 minutes or until cooked through. Steam the green beans for ~5-7 minutes or until tender enough for your tastes.

2. While the potatoes and green beans steam, add everything else except the olive oil to a large mixing bowl. Then, slowly pour in the olive oil while you vigorously whisk the vinaigrette.

3. When the green beans are done, immediately add them to the vinaigrette. When the potatoes are done, slice them into quarters and add them to the vinaigrette. Let everything sit together for ~15 minutes. Stir it around every 5 minutes. Taste and adjust flavors, if needed (more salt?).

4. Using a slotted spoon, drain off any excess vinaigrette and add the green beans and potatoes to a serving dish. Drizzle a little of the vinaigrette over the top and serve warm.