Barbecue Salads

We had friends over in the middle of the week a few weeks ago, and while I love seeing them, it’s hard entertaining during the week! To make it a bit easier, I prepped the salads and put the pork in the slow cooker in the morning, and finished the salads when I got home from work. (If you chop the potatoes ahead of time, make sure that you soak them in water so they don’t turn brown.) With a simple green salad (the lettuce also came from our Local Box), there was plenty of food and all were happy!

Red Onion and Yellow Bean Salad



  • 1 lb. yellow beans, washed and trimmed
  • 3/4 c. red onion, diced (about half of a large onion)
  • 3 Tbsp. rice wine vinegar
  • Salt and pepper, to taste


  • Steam the yellow beans in a steamer basket over a pot of salted boiling water for 7 minutes, or until the beans are tender, but al dente.
  • When the beans are still warm, toss with the onion, vinegar, and salt and pepper to taste.
  • Let sit for at least an hour before serving.

Herb Potato Salad



  • 1 lb. red potatoes, roughly chopped (I don’t peel them.)
  • 4 Tbsp. chopped herbs (I used dill, but chives, parsley, cilantro, or thyme would be great here, too.)
  • 3/4 c. red onion, diced (about half of a large onion)
  • 1/3 c. mayonnaise
  • 2 Tbsp. dijon mustard
  • 2 tsp. white wine vinegar
  • Juice of 1/2 lemon
  • Salt and pepper, to taste


  • Boil the potatoes in salted water for 10 minutes, until the potatoes are tender and can be pierced easily with a fork.
  • Drain the potatoes and toss them (while still warm) with the remaining ingredients. Adjust ingredients to taste, if necessary.
  • Serve at room temperature.

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