Excellent textures, delicious dressing, makes a balanced meal all on its own. h/t Michael for finding this one on NYT cooking.

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

1. Toss potato chunks with oil, garlic/onion powder, salt, and pepper. Roast at 425 for 25 minutes.
2. Make dressing by blending all ingredients.
3. 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.
4. Toss the salad together, starting with half the dressing and adjusting to taste.

originally submitted by jes_p on Jun 04, 2022