Potatoes and green beans salad
Potatoes and green beans are boiled, drained and tossed with crumbled tinapa (salty smoked fish) soaked in spicy oil.
Servings 4 people
Ingredients
- 1 teaspoon salt
- 1 tablespoon white vinegar
- 2 large potatoes peeled and cut into one-inch cubes
- 15 to 18 green beans trimmed and cut into two-inch length
- ΒΌ cup tinapa flakes
- 2 to 3 tablespoons oil from the jar of tinapa
- lemon juice to taste
Instructions
- Pour about six cups of water into a pot, add the salt and vinegar, and boil.
- Dump in the potatoes and cook for ten minutes or until starting to soften but the center offers a slight resistance when pierced with a knife.
- Add the green beans and cook for another ten minutes.
- Drain the potatoes and green beans and place in a bowl.
- Add the tinapa flakes.
- Drizzle in the oil.
- Toss to distribute the fish.
- Squeeze lemon juice over the vegetables and fish, and toss again.
- Leave the salad to rest for 30 minutes before serving.
