INGREDIENTS
300g Green Beans
500g Peeled Small Potatoes
1/4 cup Extra-Virgin Olive Oil
4 tsp. Lemon Juice
4 tsp. Whole-Grain Mustard
2 tsp. Chopped Thyme Leaves, or dried thyme
1/2 cup Thinly Sliced Red Onion
1/2 cup sliced Black Olives
Handful grated Parsley
1/4 cup Parmesan Cheese
Salt
INSTRUCTIONS
Set a pot of salted water on stove and boil, while you are preparing the green beans by trimming the ends and cutting to smaller pieces. Wash the green beans and drop in the boiling water, cook for few minutes until barely tender. Remove and drain the green beans and immediately transfer to a bowl of ice water. This will keep the bright green color. Drain and pat dry.
Add potatoes to the same pot of salted water, and simmer until tender, about 12 minutes. Drain potatoes and halve them.
Whisk together olive oil, lemon juice, mustard, and thyme in a large bowl. Add potatoes, beans, black olives and red onion. Gently toss. Season with salt, sprinkle with parsley and parmesan cheese.
