"Fresh from Florida" Cookbook

Chilled Green Bean and Red Potato Salad

1 Pound Florida Green Beans (Snipped)
2 Pounds Florida Red Potatoes (Halved)
1 Cup Florida Red Bell Pepper (Diced)
1/2 Cup Florida Red Onion (Minced)
2 Tsp. Florida Garlic (Minced)
3 Tbsp. Fresh Dill
1 Tsp. Florida Sugar
1 Tbsp. Dijon Mustard
4 Tbsp. Balsamic Vinegar
1/2 Cup Salad Oil
Salt and Freshly Cracked Black Pepper To
Taste

Method: Cook green beans in boiling, salted water until tender-crisp, approximately 5
minutes, Drain and cool with cold water. Cook potatoes until fork tender. Cool and place
in bowl with beans and peppers.

Whisk together remaining ingredients and pour over vegetables. Toss gently and
refrigerate for 1 hour.

Yield: Serves 8-10

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