Ingredients Jump to Instructions ↓

  1. 1 lb 454g / 16oz Small red potatoes - cut into 1/2" pieces

  2. 3 cups 480g / 16oz Cooked black beans

  3. 2 Scallions, white and part of green - sliced

  4. 1 cup 237ml Sour cream

  5. 1 tablespoon 15ml Freshly-squeezed lemon juice

  6. 1/2 teaspoon 2 1/2ml Salt

  7. 1/2 teaspoon 2 1/2ml Freshly-ground white pepper

  8. 1/2 cup 118ml Mayonnaise

  9. 1/2 Chives - thinly sliced

Instructions Jump to Ingredients ↑

  1. Recipe Instructions 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 puree 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. This recipe yields ?? servings.


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