Baby Potato, Corn & Pea Salad with a Herb Dressing Recipe

Ingredients

750g baby potatoes cooked then halved

1 cup snap peas

1/2 green beans, trimmed and halved

½ of 410g can Rhodes Garden Peas in Brine (drained)                             

½ of 410g can Rhodes Whole Kernel Corn in Brine (drained)

Salt and pepper to taste

 

Dressing

 

120ml olive oil

Zest of one lemon

4 tablespoons (60ml) lemon juice

4 tablespoons (60ml) chives chopped

4 tablespoons (60ml) Italian parsley chopped                        

2 tablespoons (30ml) chopped coriander

Salt and pepper and little sugar sprinkle to taste

Method

1. Boil potatoes with skin on till soft but firm. Cool then halve. 
2. Blanch snap peas; drain the Rhodes beans, peas and corn kernels. 
3. Toss together with potatoes to combine. Season with salt and pepper. 
4. Blend together all the dressing ingredients and pour over salad when you ready to serve.

Useful Tips

Use ½ a 410g can Rhodes Beans Cross Cut in Brine instead of the fresh beans.

- See more at: http://www.rhodesquality.com/recipes/baby-potato-corn-pea-salad-herb-dressing-recipe#sthash.bpDNvAqN.dpuf