GREEN BEAN AND NEW POTATO SALAD WITH FRESH HERBS

INGREDIENTS:

1 pound new potatoes, any color, purple is preferable, unpeeped

1 ½ pounds green beans, stems trimmed

1 cup minced sweet onion

1 cup finely chopped parsley leaves

½ cup finely chopped cilantro leaves and tender stems

DRESSING:

2 tablespoons lime juice

2 tablespoons soy sauce

2 large garlic cloves, grated on Microplane or minced

¼ cup grapeseed, avocado or light olive oil

1 teaspoon kosher or sea salt, or more, to taste

1 teaspoon freshly ground black pepper

INSTRUCTIONS:

1. Combine all the dressing ingredients in a small jar and shake well to combine.

2. Cook the potatoes in boiling salted water until tender, about 20 minutes. Drain, cool, and cut into ¾-inch cubes.

3. Cook green beans in boiling salted water until tender, about 7 minutes. Place drained beans into ice water to chill quickly, drain again and dry on paper or kitchen towels, then cut into 1-inch long pieces.

4. In a mixing bowl, toss together the vegetables, the herbs, the onion, and the dressing.

Taste and season with more salt and black pepper, if needed.