© Copyright 1995-2017, Clay Irving <email@example.com>, Manhattan Beach, CA USA
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Recipe from: Susan Feniger and Mary Sue Milliken
1 pound small red potatoes, cut into ½ inch pieces
3 cups cooked black beans
2 bunches scallions, white and part of green, sliced
1 cup sour cream
1 tablespoon freshly squeezed lemon juice
½ teaspoon salt
½ teaspoon white pepper
½ cup mayonnaise
½ bunch chives, thinly sliced, for garnish
Bring a pot of salted water to a boil and cook the potatoes until tender, about 10 minutes. Set aside. When cool, transfer to a large bowl and combine with black beans.
In a blender combine the scallions, sour cream and lemon juice. Pulse a few times to mix, then purée until smooth. Add salt, pepper and mayonnaise. Blend just to combine.
Drizzle vinaigrette over salad, then toss until potatoes and beans are well coated. Garnish with thinly-sliced chives.