Zesty Red Potato & Green Bean Salad
Prep: 10 minutes
Bake: 45 minutes • Serves: 8
2 pounds Market 32 red potatoes, unpeeled and each cut into 1-1/2-inch chunks (about 7 cups)
2 small red onions, each cut into 8 wedges
3 tablespoons PICS olive oil
1/4 teaspoon PICS salt
1/4 teaspoon PICS ground black pepper
1 pound fresh green beans, trimmed, cut into 1-inch pieces
3 tablespoons PICS red wine vinegar
1-1/2 tablespoons PICS Dijon mustard
1 package (2/3 ounce) Market 32 fresh basil, leaves removed and chopped
1/2 cup drained and sliced PICS Kalamata olives
1/2 cup PICS drained and sliced pepperoncini peppers (from about 10 peppers)
2 small red onions, each cut into 8 wedges
3 tablespoons PICS olive oil
1/4 teaspoon PICS salt
1/4 teaspoon PICS ground black pepper
1 pound fresh green beans, trimmed, cut into 1-inch pieces
3 tablespoons PICS red wine vinegar
1-1/2 tablespoons PICS Dijon mustard
1 package (2/3 ounce) Market 32 fresh basil, leaves removed and chopped
1/2 cup drained and sliced PICS Kalamata olives
1/2 cup PICS drained and sliced pepperoncini peppers (from about 10 peppers)
1. Preheat oven to 425°. In large bowl, toss potatoes, onions, 1-1/2 tablespoons oil, salt and pepper until vegetables are well coated. Transfer potato mixture to rimmed baking pan. Bake 30 minutes. Stir in green beans and bake 15 minutes longer or until vegetables are tender.
2. In large bowl, whisk together vinegar, mustard and remaining 1-1/2 tablespoons oil. Add basil, olives, peppers and potato mixture and toss to coat vegetables. Serve warm or at room temperature. Makes about 10 cups.
Approximate nutritional values per serving:
210 Calories, 9g Fat, 1g Saturated Fat, 0mg Cholesterol,
349mg Sodium, 30g Carbohydrates, 4g Fiber, 4g Protein