Marinated Green Bean and Potato Salad

This simple recipe combines elements of traditional bean and potato salads. Crumbled bacon provides a smoky accent.

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

Ingredients

• 3/4  pound  green beans, trimmed
• 1/2  pound  wax beans, trimmed
• 1/2  pound  fingerling potatoes, halved lengthwise
• 1/4  cup  white wine vinegar, divided
• 1  tablespoon  extravirgin olive oil
• 1/2  teaspoon  kosher salt, divided
• 1/2  teaspoon  freshly ground black pepper
• 1  tablespoon  minced fresh parsley
• 2  center-cut bacon slices, cooked and crumbled

Preparation

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.

Nutritional Information

Calories:

86 (34% from fat)

Fat:

3.2g (sat 0.6g,mono 2g,poly 0.4g)

Protein:

3.2g

Carbohydrate:

13g

Fiber:

3.9g

Cholesterol:

2mg

Iron:

1.4mg

Sodium:

208mg

Calcium:

41mg