Jazz up beans with potatoes and peppers

Tonight for dinner we grilled chicken with really fine jerk spice I received as a gift from Carrie Rengers some time back. You can buy it online: Walkerswood Traditional Jamaican Jerk Seasoning. It's great stuff. I mixed up just a tablespoon of the seasoning with a little olive oil and marinated two skinless, boneless chicken breasts in this for about an hour. We grilled the chicken for five minutes per side, also grilling corn and skewered onion wedges at the same time.

To go with that, I also made a very quick green bean salad with farmers' market green beans. (I bought way too much stuff today at the market! Does anyone have any inspired recipes for spaghetti squash???) Here's the very simple salad I invented, which I liked because the flavors of the fresh beans and peppers weren't overpowered by a heavy dressing:

Green bean potato salad with red peppers and feta

Two cups fresh green beans
2 cloves minced garlic
1/4 cup red pepper, finely chopped
3 tablespoons olive oil
2 medium-sized cooked, peeled potatoes, sliced
Juice from a wedge of lemon
2 tablespoons or so feta cheese
Salt and fresh ground pepper to taste

Trim ends off green beans. Steam until soft but not overcooked. While the beans cook, brown garlic and red pepper bits in olive oil in a saute pan over medium heat for about 4 minutes. Remove from heat. Add beans to the fry pan with garlic and red pepper. Mix well. Spoon into a small mixing bowl. Squeeze juice from a wedge of lemon over the mixture. Stir in the potato slices. Season with salt and pepper to taste. Cover the salad with plastic wrap and put it into the fridge for about an hour. Just before serving, toss in a few crumbles of feta cheese.