Recipes » Salads » Late Summer Potato Green Bean Salad
T. Colin Campbell Center for Nutrition Studies

Reprinted from The China Study Quick & Easy Cookbook (BenBella Books, 2015).


  • 1 ½ pounds unpeeled red skin potatoes, cut into ½-inch cubes
  • ¾ pound fresh green beans, trimmed and halved
  • 1 red bell pepper, diced small
  • 1 small yellow onion, diced small
  • ½ cup All-Purpose Vinaigrette
  • Sea salt and black pepper to taste
  • 1 Tbsp dried tarragon or 2 Tbsp minced fresh tarragon


  • 1. In a large pot, bring 2 quarts of water to a boil.
  • 2. Add the potatoes and green beans, and cook over medium heat for 7 minutes or until tender.
  • 3. Drain and rinse the vegetables under cold water. Add the vegetables to a bowl, then add the remaining ingredients.
  • 4. Gently toss to mix well.

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