Ingredients
-
1 lb fresh green beans (washed & ends cut off)
-
2 tablespoons fresh lemon juice
-
1 teaspoon dried dill weed
-
4 cups cubed red potatoes
-
4 cloves garlic, crushed
-
1 teaspoon dried thyme leaves
-
1/4 cup red wine vinegar
-
2 teaspoons honey
-
1/2 teaspoon black pepper
-
2 tablespoons olive oil
-
1 teaspoon salt
-
1 medium tomatoes, cut into wedges
Instructions
- Bring water to boil in 2 Dutch ovens (can do separately if you only have 1).
- Add green beans to one; reduce heat to medium& cook, covered, 8 minutes or until beans are crisp-tender.
- Remove beans with slotted spoon.
- Add potatoes to other Dutch oven.
- Cook, covered, 12 to 15 minutes or until potatoes are tender.
- Remove potatoes; drain.
- Combine vinegar, oil, lemon juice, garlic, honey, salt, dill weed, thyme, and pepper in medium bowl; whisk to combine.
- Add green beans and potatoes; stir to combine.
- Cover and refrigerate up to 2 days, stirring occasionally.
- To complete recipe, garnish with tomato wedges.