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Green Bean Salad, Vegan

By Álvaro Vargas


4 Qt Saladmaster Titanium Pot


  • 300 g of flat green beans
  • 3 medium potatoes (about 300 g)
  • 1/2 red onion
  • Juice of 1 lemon or mild vinegar
  • Parsley
  • Extra virgin olive oil
  • Salt
  • Sweet paprika (optional)
  • 1 clove of garlic (optional)


  • Peel and wash the potatoes, cut them into pieces more or less by bite
  • Wash the green beans, remove the tips, remove the side strands and cut into 2 or 3 pieces
  • Add 3 liters of water to the 4 Qt Saladmaster titanium pot and put to medium temperature
  • When hot, add chopped potatoes, beans and a pinch of salt
  • Cover, and wait for it to click steadily, at that time lower the temperature to minimum and cook between 15 and 20 minutes (try the texture of the potato so that it does not break)
  • Drain the vegetables, and transfer them to a bowl, reserve until cool
  • Add the dressing: the onion cut into thin strips, the juice of 1 lemon (or vinegar) to taste, chopped fresh parsley, salt and sweet paprika (optional) or finely chopped garlic (optional)
  • Stir and serve


  • You can add the dressing when it is hot and take the hot salad
  • You can laminate garlic, sauté in 3 or 4 tablespoons of extra olive oil until golden and add it as a dressing with oil still hot