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New Potato and Green Bean Salad with Grape Tomatoes and Feta

 
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Make this quick, easy and tasty salad as your side-dish with any of your BBQ main course. Light and refreshing, wonderful in a warm summer day.

Yield

4

servings

Prep

10

min

Cook

12

min

Ready

35

min

Low Cholesterol, Trans-fat Free, High Fiber
 

Ingredients

1 pound green beans
tough ends trimmed
1 ½ pounds new potatoes
halved
cup orange juice
2 tablespoons red wine vinegar
or to taste
2 cups tomatoes
grape, or cherry tomatoes
2 tablespoons parsley leaves
freshly chopped
2 tablespoons basil
leaves, freshly chopped
4 tablespoons olive oil, extra-virgin
1 small garlic cloves
freshly minced
*
4 tablespoons capers
drained and chopped
1 x salt and black pepper
to taste
*
½ cup feta cheese
crumbled, or goat cheese

Directions

Blanch the green beans in a large pot of boiling salted water until tender-crisp, 3 to 5 minutes.

Transfer the blanched green beans in a large bowl of iced water to stop cooking and brighten up the color. Then drain well in a colander.

Boil the potatoes in a large pot of boiling salted water until just tender, 7 to 9 minutes. Drain well in the colander.

Transfer to a large mixing bowl.

Pour in 1½ tablespoons orange juice and 1 tablespoon vinegar, and stir until well coated.

Allow to cool for about 10 minutes.

Place the green beans, tomatoes, parsley and basil into the large bowl with the seasoned potatoes.

Add the remaining orange juice, vinegar, oil, garlic and capers in a small bowl, and whisk well.

Season with salt and freshly ground pepper.

Dress the salad with the vinaigrette until well coated.

Divide among the serving plates and sprinkle with some crumbled feta or goat cheese on top.

Serve at room temperature or chilled.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 445g (15.7 oz)
Amount per Serving
Calories 37642% of calories from fat
 % Daily Value *
Total Fat 18g 27%
Saturated Fat 5g 24%
Trans Fat 0g
Cholesterol 17mg 6%
Sodium 466mg 19%
Total Carbohydrate 16g 16%
Dietary Fiber 8g 34%
Sugars g
Protein 18g
Vitamin A 38% Vitamin C 103%
Calcium 16% Iron 14%
* based on a 2,000 calorie diet How is this calculated?

 

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