Potato and Green Bean Salad

A protein-rich salad, this recipe is perfect for accompanying meat or chicken dishes.
Ingredients
4
Servings
  • 1/2 cabbages, or cabbage
  • 1 sheath green beans
  • 4 potatoes
  • 3 eggs
  • 1/2 onions
  • 1 tomatillo
  • 2 tablespoons vegetable oil
  • 1 tablespoon vinegar
  • 1 teaspoon mustard
  • 2 cloves garlic
  • pepper
Preparation
45 mins
0 mins
Low
  • Peel and cut the potatoes into small cubes. Cut the green beans the same way. Boil in water until tender.
  • Cut the cabbage into julienne strips and wash with hot water; this will make it partially cooked.
  • Boil the eggs, then peel and cut them into strips.
  • Wash and cut the onion and tomato into julienne strips.
  • Prepare the vinaigrette separately with: oil, vinegar, crushed garlic, mustard, salt, and pepper.
  • Place all the ingredients in a bowl, mix, and serve! Bon Appétit!

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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