Green Bean Potato Salad | Low Fermentation Eating Approved Recipes | The Good LFE Cookbook
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From The Good LFE Cookbook, as with all our recipes, this recipe follows the Low Fermentation Eating (LFE) diet and are designed to be SIBO and IBS friendly while promoting gut health.
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--- RECIPE ---
Serves 6-8
INGREDIENTS
6 Yukon Gold potatoes, scrubbed
½ pound green beans, ends trimmed and cut into 2 pieces
2 tablespoons whole grain or Dijon mustard
2 tablespoons each, chives and tarragon, chopped
Zest of 1 lemon
½ shallot, thinly sliced and macerated in 1 tablespoon red wine vinegar
2 tablespoons olive oil
Salt and freshly ground black pepper, to taste
PREPARATION
Place whole, cleaned potatoes in a saucepan of cold water. Bring to a simmer and cook for 35–45 minutes or until a knife can easily go through potatoes. Steam green beans until tender, then cool in an ice bath. When potatoes are cooked, cut into 1 chunks. Mix mustard, herbs, lemon zest, vinegar and shallot, and oil together to make dressing. Season to taste and gently toss potatoes, green beans, and dressing together.
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How to Make Potato, Green Bean and Tomato Salad
Ashley Moore makes Potato, Green Bean and Tomato Salad.
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3 bean salad
Hello beautiful people. Welcome to THATO COOKS. Ingredients listed down below ????
- Chopped onion(half).
- Green pepper (half)
- Half a cup of chopped cucumber.
- 1 can each of baked beans, green beans(may use fresh-boiled greenbeans), butter beans.
- Tomato sauce and chutney.
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