Potato and bean salad

Ingredients for 4 servings:

• 800 g potato(s), waxy
• 200 g beans, green, ready to cook
• 1 small can of beans (wax beans, 185g)
• 250 g white beans (jar or can)
• 1 clove(s) garlic
• 250 ml tomato juice
• 4 tbsp balsamic vinegar
• 2 tsp vegetable oil
• 2 tsp sambal oelek
• 2 tsp savory, chopped (fresh or dried)
• 1 tsp sugar
• 1 pinch of salt

Instructions

Working time approx. 20 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 15 minutes

WW-suitable, quick to prepare

Wash the potatoes and cook them with the skin on in salted water for about 25 minutes (or in a steamer bag for 9 minutes in the microwave). Cook the green beans in salted water until al dente, about 8 minutes (canned/jarred green beans do not need to be cooked). Drain the wax beans and white beans. For the dressing, press the garlic and mix with the balsamic vinegar, tomato juice, oil, salt, sambal oelek, savory, and sugar. Drain the green beans and let cool. Drain the potatoes, peel, and dice them. Toss the beans with the diced potatoes and dressing. Let the salad stand for 30 minutes (you can also prepare it the night before. I always do that when I make salads for the office). PP = 6 per person.