Italian-Style Green Bean & Potato Salad

4
Easy
Salads

Characteristics

Nutritional Facts Per Serving

290
Calories
4 g
Protein
32 g
Carbs
6 g
fiber
Show all nutrition facts

Nutritional Facts

1 4
  • Amount For Serving % Daily Value
  • Calories 290
  • Lipides 18 g
    • Saturated fat  2.5 g
  • Cholesterol 0 mg
  • Sodium  300 mg
  • Carbs 32 g
    • fiber  6 g
    • Sugar  4 g
  • Protein 4 g

Ingredients

  • 1 bag (680 g) baby potatoes
  • ⅓ cup (75 mL) olive oil
  • 3 tbsp (45 mL) white wine vinegar
  • 2 cloves garlic, minced
  • 1 tsp (5 mL) dried oregano
  • ½ tsp (2 mL) salt
  • ½ lb (250 g) green beans, trimmed and halved
  • ½ cup (125 mL) halved grape tomatoes

Method

  1. Cut each potato in half. Place potatoes in large saucepan and cover with cold water; bring to a boil. Cook 12 to 15 min. or until tender. Meanwhile, in large bowl, make vinaigrette by whisking oil with vinegar, garlic, oregano and salt. Drain potatoes and, while still warm, toss with vinaigrette. Set aside.
  2. Cook green beans in salted boiling water 3 to 5 min., or until tender-crisp. Drain. Add green beans and tomatoes to potatoes. Toss to combine. Refrigerate 1 hr. before serving.
Tip:
Green beans better retain their bright green colour if after cooking and draining, they're immediately plunged into an ice water bath to stop the cooking. Drain and use in recipe.

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