French Cafe Summer Salad

Directions

Ingredients :

14 medium red potatoes

¼ 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 (Optional)

½ cup grated Romano cheese

salt and ground black pepper to taste

Methods :

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.

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.