Italian-Style Green Bean & Potato Salad

Prep time: 15min
Total time: 100min
Serves: 4
1 bag
baby potatoes
680 g
⅓ cup
olive oil
75 mL
3 tbsp
white wine vinegar
45 mL
2
cloves garlic, minced
1 tsp
dried oregano
5 mL
½ tsp
salt
2 mL
½ lb
green beans, trimmed and halved
250 g
½ cup
halved grape tomatoes
125 mL
Per serving (1/4 of the recipe):
calories
290
fat
18 g
saturated fat
2.5 g
carbs
32 g
sugar
4 g
protein
4 g
cholestrol
0 mg
fibre
6 g
sodium
300 mg

Directions

  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.