Prep time 10 minutes


1/2 cup thinly sliced red onion

3 Tbsp. red wine vinegar

1 cup packed cilantro leaves and tender stems

1 cup packed flat leaf parsley leaves and tender stems

1/4 cup olive oil

2 cloves garlic

2 tsp. dried oregano

1 tsp. dried red pepper flakes

1/2 tsp. kosher salt and 1/4 tsp. black pepper

2 cans (14.5 oz. each) Del Monte® Cut Green Beans, well drained

2 cans (14.5 oz. each ) Del Monte® Diced New Potatoes, well drained (or Del Monte® Whole New Potatoes, well drained and diced)

2 medium tomatoes, sliced into thin wedges


  1. In a large salad bowl, toss onions in vinegar; let stand 10 minutes for flavor to mellow.

  2. Meanwhile, in the bowl of a food processor, add cilantro, parsley, olive oil, garlic, oregano, red pepper flakes, salt and pepper.  Pulse until coarsely chopped, occasionally scraping down sides with a spatula. 

  3. Add herb mixture, beans, potatoes and tomatoes to onions.  Gently stir with a spatula to coat vegetables.  Cover with plastic wrap and rest 15 to 30 minutes for flavors to meld before serving.


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