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Lemon Yellow Bean and Arugula Salad

  • Scrub 1 cup red skinned potatoes and cut into chunks.
  • Boil until just tender; drain.
  • Trim stems from 1 lb. Gold Mine beans and snap into 2" lengths.
  • In saucepan, bring water to boil, add beans, then reduce heat and simmer 5 minutes.
  • Drain; add to potatoes.
  • In bowl, whisk 2 tbsp olive oil with 1/2 tsp lemon zest and juice from 1 lemon; season to taste with salt and pepper.
  • Pour over beans and potatoes.
  • Toss with fresh arugula.

-Ellen Ecker Ogden, author of From the Cook's Garden cookbook

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