Name: French Cafe Summer Salad
Prep time: 30 min
Cook time: 30 min
Yield: 8
Ingredients: Medium red potatoes - 14; Olive oil - ¼ cup; Garlic, crushed - 2 cloves; Dijon mustard - 2 tablespoons; Shredded red cabbage - 2 cups; Whole kernel corn, drained - 1 (11 ounce) can; Red onion, diced - 1 large; Red bell pepper, diced - 1; Green bell pepper, diced - 1; Yellow bell pepper, diced - 1; Cucumber, diced - 1; White kidney or cannelini beans, rinsed and drained (Optional) - 1 (15.5 ounce) can; Grated Romano cheese - ½ cup; Salt and ground black pepper to taste - ½ cup

Ingredients for - French Cafe Summer Salad

1. Medium red potatoes 14

2. Olive oil ¼ cup

3. Garlic, crushed 2 cloves

4. Dijon mustard 2 tablespoons

5. Shredded red cabbage 2 cups

6. Whole kernel corn, drained 1 (11 ounce) can

7. Red onion, diced 1 large

8. Red bell pepper, diced 1

9. Green bell pepper, diced 1

10. Yellow bell pepper, diced 1

11. Cucumber, diced 1

12. White kidney or cannelini beans, rinsed and drained (Optional) 1 (15.5 ounce) can

13. Grated Romano cheese ½ cup

14. Salt and ground black pepper to taste ½ cup

How to cook deliciously - French Cafe Summer Salad

1 . Stage

Place the potatoes in a large pot with enough lightly salted water to cover. Bring to a boil over medium-high heat, and cook until tender, but still firm. It will take about 20 minutes. Drain, cool and cut into bite-size pieces.

2 . Stage

In a large salad bowl, whisk together the olive oil, garlic, and Dijon mustard. Add the cabbage, corn, red onion, red pepper, green pepper, yellow pepper, and cucumber. Add kidney beans, if desired. Mix in the cooled potatoes. Wash your hands, and use them to mix everything together until well coated with the dressing. Gently stir in the Romano cheese, and season with salt and pepper to taste. Chill for one hour before serving.