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Warm Veggie Salad


  • 1 pound small potatoes
  • 1 cup roasted red bell pepper, chopped
  • 1 pound green beans, cut into 2-3 inch length
  • 2 lemons
  • ¼ cup white wine vinegar
  • ½ cup olive oil
  • ½ cup chopped green onion
  • ½ cup chopped italian parsley
  • 2 teaspoon Celery Celtic Sea Salt®
  • 1 teaspoon fresh cracked organic black pepper



  1. Boil the small potatoes in a large pot with plenty of water.
  2. Allow to cook at a strong boil for 12-15 minutes depending on the size of the potatoes.
  3. Using a straining ladle take the potatoes out once they are cooked through but still firm.
  4. Keep the water boiling then add the green beans and boil those for 4-6 minutes.
  5. Strain the beans and set aside.
  6. Make the vinaigrette by whisking together the zest of one lemon, 2 lemon juiced, white wine vinegar and olive oil.
  7. Add in the green onion chopped, Celery Celtic Sea Salt® and pepper and whisk to combine.
  8. In a large bowl toss all the ingredients together; green beans, red bell pepper, potatoes, parsley and vinaigrette.


Enjoy warm or cold!

Serves 6 as a side dish 

Recipe created by Carla Delangre.