Excellent textures, delicious dressing, makes a balanced meal all on its own. h/t Michael for finding this one on NYT cooking.
Ingredients
Salad
2 lbs small potatoes in 2-inch pieces
1 t garlic or onion powder
1 lb green beans
1 can cannellini beans
oil & salt for roasting
extra lime and dill for finishing
Dressing
1 avocado
1/2 c mayo
1/2 c dill
3 T evoo
juice of 1 lime (2-3 T)
1 garlic clove
(1-2 jalapeños)
1/2 t salt
Directions
Toss potato chunks with oil, garlic/onion powder, salt, and pepper. Roast at 425 for 25 minutes.
Make dressing by blending all ingredients.
Stir roasting potatoes and push to one side. Add the green beans (oil & salt) and return to oven until crisp-tender, 10-15 minutes. Remove green beans before potatoes if necessary.
Toss the salad together, starting with half the dressing and adjusting to taste.