Marinated Green Bean and Potato Salad

posted 7/17/2008
This was simple, filling and yummy, and I would definitely make it again. I had a headstart on this dish because I had leftovers from 2 different meals of some cooked green beans and gourmet white potatoes.    I subbed in red wine vinegar because I was having another side dish that also had red wine vinegar in it.    Another great cheat was to use the "real bacon" bits.     I served it with a super easy main dish of Shake and Bake chicken tenderloins, we like the Garlic & Herb flavor.    (The tomatoes are from the second side dish I served, Chunky Cherry Tomatoes with Basil. )

 Marinated Green Bean and Potato Salad

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     3/4         pound  green beans -- trimmed
     1/2         pound  wax beans -- trimmed (omitted, used green only)
     1/2         pound  fingerling potatoes -- halved lengthwise (used gourmet white)
     1/4           cup  white wine vinegar -- divided (used red wine vinegar)
  1         tablespoon  extravirgin olive oil
     1/2      teaspoon  kosher salt -- divided
     1/2      teaspoon  freshly ground black pepper
  1         tablespoon  minced fresh parsley (used dried to taste)
  2                     center-cut bacon slices -- cooked and crumbled (used Real Bacon Bits)

1. Cook beans in boiling water 5 minutes or until crisp-tender. Drain and plunge beans into ice water; drain.
2. Place potatoes in a saucepan; cover with water. Bring to a boil. Reduce heat, and simmer 5 minutes or until tender; drain. Return potatoes to pan over medium heat. Add 2 tablespoons vinegar to pan; bring to a boil. Remove from heat.
3. Combine remaining 2 tablespoons vinegar, oil, 1/4 teaspoon salt, and pepper in a small bowl, stirring with a whisk. Drizzle beans with vinegar mixture; toss well to coat. Place beans on a serving platter; arrange potatoes over beans. Sprinkle with remaining 1/4 teaspoon salt, parsley, and bacon. Serve at room temperature.

Yield:  6 servings (serving size: about 1 cup salad)

CALORIES 86 (34% from fat); FAT 3.2g (sat 0.6g,mono 2g,poly 0.4g); IRON 1.4mg; CHOLESTEROL 2mg; CALCIUM 41mg; CARBOHYDRATE 13g; SODIUM 208mg; PROTEIN 3.2g; FIBER 3.9g
Cooking Light, JULY 2008


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