A homemade vinaigrette seasoned with thyme and garlic oats this colorful salad that you'll make again and again. I like to garnish it with paprika. It's ideal for warm-weather picnics and patio parties.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 12 servings.
Number Of Ingredients 17
Steps:
- Cut potatoes into 1/2-in. slices; cut each slice into four pieces. Place in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Meanwhile, place beans in a small saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 8-10 minutes or until crisp-tender. Drain potatoes and beans., In a large bowl, combine the red pepper, corn, celery, carrot, onions and cheese. Add potatoes and beans. In a small bowl, whisk the vinaigrette ingredients. Pour over vegetables; toss to coat. Serve at room temperature or chilled.
Nutrition Facts : Calories 221 calories, Fat 15g fat (4g saturated fat), Cholesterol 11mg cholesterol, Sodium 260mg sodium, Carbohydrate 17g carbohydrate (2g sugars, Fiber 3g fiber), Protein 5g protein.
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