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Summer French Cafe Salad

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PREP TIME
30 min
COOKING TIME
20 min
TOTAL TIME
110 min
SERVINGS
8 servings
Lunch French
Summer French Cafe Salad
Ingredients
  • 14 medium red potatoes
  • 1/4 cup olive oil
  • 2 cloves garlic, crushed
  • 2 tablespoons Dijon mustard
  • 2 cups shredded red cabbage
  • 1 (11 ounce) can whole kernel corn, drained
  • 1 large red onion, diced
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 1 yellow bell pepper, diced
  • 1 cucumber, diced
  • 1 (15.5 ounce) can white kidney or cannelini beans, rinsed and drained
  • 1/2 cup grated Romano cheese
  • salt and ground black pepper to taste
Instructions
1
Boil a large quantity of water in a substantial pot, adding just enough salt to make it lightly seasoned. Submerge the potatoes and bring the water to a rolling boil over medium-high heat, allowing them to cook until they are tender but still retain some firmness. This process should take around 20 minutes.
2
In a spacious salad bowl, combine the olive oil, minced garlic, and Dijon mustard in a well-blended mixture. Add the shredded cabbage, corn kernels, thinly sliced red onion, diced red pepper, chopped green pepper, sliced yellow pepper, and cucumber slices. If kidney beans are available, incorporate them into the salad as well. Combine the cooled potatoes with the salad mixture.
3
Wash your hands thoroughly and use them to mix all the ingredients together until they are evenly coated with the dressing. Gently fold in the grated Romano cheese, and season with salt and pepper to suit your taste. Allow the salad to chill in the refrigerator for one hour before serving.