Easy-to-Make Roasted Potatoes & Green Bean Salad

A good and delicious side dish can impact your meal more than you think, if you want to impress your family and give them one of the best meals they’ve ever had, then try to make this yummy salad recipe by Rachel cooks with love ❤ on YouTube! This wonderful side dish idea is going to be a staple in your household for sure because it is so delicious that you and your family won’t be able to stop eating it. Try it out now and see for yourself.

Ingredients:

• 2 pounds of baby red potatoes, parboiled
• ⅓ cups frozen or fresh corn
• 2 cups green beans, ends trimmed, cut into 1-inch pieces
• ¾ cups green onions, chopped
• 1¼ cups halved grape tomatoes
• 1½ tsp salt, for boiling
• 1½ tsp seasoned salt, as needed
• ½-1 tsp paprika
• ½ tsp garlic powder
• 2 tbsp olive oil, for potatoes
• Olive oil, for green beans, as needed
• ¾ of a 24-ounce bottle of zesty Italian dressing
• Cotija cheese or Parmesan
• Pepper, as needed
• Nonstick cooking spray

Directions:

Step 1

Preheat your oven to 400°F, then lightly spray 2 baking sheets with nonstick cooking spray, and set them aside. Cut the potatoes in half, then cut each half into 4 smaller pieces, and place them on a Dutch oven filled with water and sprinkled with some salt. Place the Dutch oven on a stove over medium-high heat, then let them parboil for about 8 to 10 minutes or until the outside is soft but the inside is still firm, and once done cooking, drain off all the water.

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Step 2

Transfer the drained potatoes to a large mixing bowl, then drizzle the olive oil, and season them with seasoning salt, paprika, garlic powder, and pepper. Give them a good toss until well combined and seasoned, then transfer them to the prepared baking sheet, and spread them evenly in a single layer. In the same mixing bowl, add the green beans, then add some oil and pepper, and toss them together to combine.

Step 3

Transfer the green beans to the other prepared baking sheet, then spread them out evenly in a single layer, and place them in the lower rack of the preheated oven with the potatoes in the upper rack. Let the green beans roast for around 8 minutes or until they are a bit shriveled, then roast the potatoes for about 23 minutes making sure to flip them over halfway through the cooking time, and set them aside to cool down for a bit or completely as desired.

Step 4

Place a saucepan on a stove over medium to medium-high heat, then add the corn, and fill the saucepan with water. Bring it to a boil, then turn the heat to medium-low, place the lid, and let it cook for about 3 to 4 minutes. Once done cooking the corn, drain off all the water, then check the roasted potatoes, and once ready, transfer them to a large bowl. In the same bowl, add the beans, corn, green onions, and grape tomatoes, then season them with some pepper, and add the Italian dressing and cheese. Toss them all together until well combined, then serve, and enjoy!

*All image credit belongs to Rachel cooks with love ❤ via YouTube. Follow and subscribe to her channel for more!

Easy-to-Make Roasted Potatoes & Green Bean Salad