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French Cafe Summer Salad
French Cafe Summer Salad
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Prep Time:
30 minutes
Cook Time:
20 minutes
Total Time:
110 minutes
Vibrant potato cabbage salad with peppers, corn, and zesty Dijon dressing. Perfect for summer days, serve chilled with crusty bread and cheese.
Ingredients:
  • 14 medium red potatoes
  • 0.25 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
  • 0.5 cup grated Romano cheese
  • salt and ground black pepper to taste
Instructions:
  • Put the potatoes in a large pot filled with lightly salted water until covered. Boil over medium-high heat until tender yet firm, about 20 minutes. Drain, cool, and cut into bite-size pieces.
  • In a spacious salad bowl, blend the olive oil, garlic, and Dijon mustard. Combine the cabbage, corn, red onion, red pepper, green pepper, yellow pepper, and cucumber. Optionally include kidney beans. Fold in the cooled potatoes. Using your hands, mix until well coated with dressing. Lightly incorporate the Romano cheese, then season with salt and pepper. Refrigerate for an hour before serving.

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