Bean & Potato Salad

  • 4-6 medium potatoes, cut into bite-sized pieces, boiled until barely tender
  • 1 can kidney beans, rinsed
  • 1 can navy beans, rinsed
  • 1 can pinto beans, rinsed
  • 1/2 medium red onion, chopped
  • 1 yellow/orange bell pepper, diced
  • Handful green beans, cut into inch-long pieces, steamed, shocked in ice water (optional)
  • 1 jalapeno pepper, chopped (optional)

For the vinegrette

  • 1/3 cup extra virgin olive oil
  • Juice and zest of 2-3 lemons
  • 1/4 cup parsley, finely chopped
  • 1/4 cup mint leaves, finely chopped
  • Salt
  • Black pepper
changed July 23, 2009