Yellow Bean, Bell Pepper, Sweet Onion & Tomato Potato Salad with Basil Walnut Pesto
7 medium red potatoes, scrubbed and skin left on
2 cup, yellow beans, blanched and cut in half
1 green bell pepper, thinly sliced
1 small sweet onion, thinly sliced
1 large tomato, thinly sliced in wedges
Basil Walnut Pesto:
¾ cup extra-virgin olive oil
4 tbsp. fresh lime juice
6 fresh garlic cloves or 3 regular garlic cloves
2 cup fresh basil leaves, firmly packed
¼ cup walnuts
Salt and fresh ground pepper
Place potatoes into a large pot and cover with salted water. Bring to a boil and reduce heat to medium-low, cover, and simmer until tender, about 20-25 minutes. Drain and cut into cubes. Set aside to cool completely.
In a food processor, add all the pesto ingredients except the salt & pepper. Process until smooth. Season with salt & pepper and set aside.
In a large bowl, add cooled potatoes, beans, peppers and onions. Toss with pesto and top with tomato wedges.
SERVINGS 4-6 | PREP & COOK TIME 45 mins