Recipe Corner: Opa! A Healthy Greek Salad for Summer Green Beans and Potatoes

1 pound fresh baby potatoes

1 pound fresh green beans, ends trimmed, or haricots verts

Juice of 2 lemons

1 shallot, minced

1 garlic clove, minced (more to taste)

1/2 cup extra virgin olive oil

10 ounces cherry tomatoes, halved

1/4 cup chopped fresh dill



In a medium pot over high heat, boil the potatoes for 10 to 15 minutes, until they are easily pierced with a fork. Drain.

In another medium pot over high heat, blanch the green beans in boiling water for one minute. Drain.

In a medium bowl, combine the lemon juice, shallot and garlic. Whisk in the olive oil until emulsified.

In a large bowl, arrange green beans, potatoes and tomatoes. Add the dressing and dill and toss to coat.  Serve with crusty bread for soaking up the extra dressing, if desired.

Serves 4.

Note from Barbara Hansen: “When I made this recipe, I cooked the green beans a little longer, until crisp-tender. The book follows the Mediterranean diet in using fresh herbs and spices rather than salt to flavor foods; however, I chose to add salt to perk up the vegetables. As I made it, the salad could serve 6.”

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Christina Xenos

A staff member at the Los Angeles Times for many years, Barbara contributed to various publications, including Bon Appetit, Daily Dish, Saveur, LA Weekly and the Cook’s Cook.  She is a James Beard Award winner in the wine and spirits category for an article on mezcal in Oaxaca.  Barbara’s six best-selling books include: Mexican Cookery; Southeast Asian Cooking: Menus and Recipes From Thailand, Singapore, Vietnam, Brunei, Malaysia, Indonesia and the Philippines; Cooking California Style; Good Bread, and a revised edition of the Southeast Asian cookbook with new format and new recipes. By request, she wrote Guidebook to Korean restaurants in Los Angeles.  She is an avid world traveler and considered an authority on Indian and Mexican food.  She has two blogs, and, which are devoted to Mexican food.


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