Not Your Average Potato Salad

• 1 1/2 pounds slender green beans, trimmed, halved crosswise
• 3 teaspoons salt, plus more to taste
• 2 large red potatoes, diced
• 1/3 cup freshly squeezed lemon juice
• 2 garlic cloves, finely chopped
• 1/3 cup extra-virgin olive oil
• 1 teaspoon dried oregano
• 3/4 teaspoon freshly ground black pepper
• 8 ounces cherry tomatoes, halved
• 1/2 cup chopped fresh basil leaves
• 1/4 cup chopped fresh Italian parsley leaves
• 9 ounces canned tuna packed in oil, drained

Cook the green beans in a large pot of boiling water until crisp-tender, stirring occasionally, about 4 minutes. Using a mesh strainer, transfer the green beans to a large bowl of ice water to cool completely. Drain the green beans and pat dry with a towel. Add 2 teaspoons of salt to the same cooking liquid and bring the liquid to a simmer. Add the potatoes to the simmering liquid and cook until they are just tender but still hold their shape, about 8 to 10 minutes. Transfer the potatoes to the ice water to cool completely. Drain the potatoes and pat dry with a towel.

In a small bowl, whisk the lemon juice, garlic, oil, oregano, 1 teaspoon salt and 3/4 teaspoon pepper. Place the tomatoes, basil and parsley in a large serving bowl. Add the tuna and toss gently to combine. Add the green beans and potatoes and gently combine. Pour the dressing over the salad and toss to coat.


Words to the Wise
This is a great spring/summer salad. I love the hardiness that the potatoes add. I opted not to use the tuna. And to make things even more easy, I just used Kraft's Honey Dion Vinaigrette dressing about 4 tablespoons.

This recipe was written by Giada de Laurentiis.

Green Bean Chicken and Rice Casserole

2 tablespoons butter or olive oil
1 medium onion, peeled and diced
3 cups diced, cooked chicken
2 (14 1/2-ounce) cans green beans, drained and rinsed
1 (10 3/4-ounce) can condensed cream of celery soup
1 cup mayonnaise
1 (6-ounce) box long-grain wild rice, cooked according to package directions (I use Uncle Ben's Wild Rice but I don't use the seasoning packet, its just too strong)
Cheddar Cheese
Salt and Pepper to taste.

• Preheat oven to 350 degrees F.
• Heat butter or oil in a small skillet over medium heat. Add onion and saute until translucent, about 3 to 5 minutes. Remove from heat and transfer to a large bowl.
• Add all remaining ingredients to bowl and mix together until thoroughly combined.
• Pour into a greased baking dish. Bake for 20 to 25 minutes or until bubbly. Let stand for a few minutes before serving.

Words to the Wise:
I usually use Rotisserie Chicken. I will buy one large chicken and take the meat off the bone and then I have cooked chicken for easy meals. This one large chicken, I usually get enough for 2 recipes. These chickens will usually be discounted by the store at the end of the day. So sometimes it pays to be a late shopper. The is another kid pleaser.
This recipe is adapted from a Paula Deen recipe.