Potato and Green Bean Salad

Potato and Green Bean Salad

Blood Sugar: 7Servings: 4Preparation Time: 20minMeal Category: Lunch
Micronutrients:FolateMagnesiumCalcium

Macronutrients per 100g

Energy
111kcal
Sugar
2g
Fat
6g
Fiber
2g
Sat fat
1g
Protein
2g
Carbs
13g
Sodium
76mg

Ingredients

500g / 17.64oz skin on Chat potatoes, 140g / 4.94oz trimmed Green beans, 1 tbsp small Basil leaves, 1 large seeded and finely diced Tomato, 0.5 finely diced Red onion, 2 tbsp finely chopped Pitted black olives, 1 crushed Garlic clove, 1 tbsp rinsed and chopped Salted capers, 2 tbsp finely chopped Flat-leaf parsley leaves, 60ml / 2fl oz Extra virgin olive oil, 1 tbsp White wine vinegar, 1 tsp Balsamic vinegar

Preparation

1. To make the dressing, combine 1 large seeded and finely diced Tomato, 0.5 finely diced Red onion, 2 tbsp finely chopped Pitted black olives, 1 crushed Garlic clove, 1 tbsp rinsed and chopped Salted capers, and 2 tbsp finely chopped Flat-leaf parsley leaves in a bowl. 2. Whisk together 60ml / 2fl oz Extra virgin olive oil, 1 tbsp White wine vinegar, and 1 tsp Balsamic vinegar, and season with freshly ground black pepper. Stir the dressing through the tomato mixture and set aside. 3. Put 500g / 17.64oz skin on Chat potatoes in a large saucepan, cover with water, and bring to the boil over high heat. Reduce the heat and simmer for 7-8 minutes or until the potatoes are cooked but not breaking apart. Drain and cut in half. 4. Steam 140g / 4.94oz trimmed Green beans for 2 minutes. 5. Combine the potatoes and beans, and toss with the dressing. Serve warm or cold, topped with 1 tbsp small Basil leaves.

Micronutrients % of RDI

Iron
1% of RDI
Magnesium
20% of RDI
Vitamin C
13% of RDI
Omega 3
1% of RDI
Vitamin A
17% of RDI
Calcium
19% of RDI
Folate
28% of RDI

Good to know

You can also microwave the potatoes and beans.

How to Prepare

1. To make the dressing, combine 1 large seeded and finely diced Tomato, 0.5 finely diced Red onion, 2 tbsp finely chopped Pitted black olives, 1 crushed Garlic clove, 1 tbsp rinsed and chopped Salted capers, and 2 tbsp finely chopped Flat-leaf parsley leaves in a bowl. 2. Whisk together 60ml / 2fl oz Extra virgin olive oil, 1 tbsp White wine vinegar, and 1 tsp Balsamic vinegar, and season with freshly ground black pepper. Stir the dressing through the tomato mixture and set aside. 3. Put 500g / 17.64oz skin on Chat potatoes in a large saucepan, cover with water, and bring to the boil over high heat. Reduce the heat and simmer for 7-8 minutes or until the potatoes are cooked but not breaking apart. Drain and cut in half. 4. Steam 140g / 4.94oz trimmed Green beans for 2 minutes. 5. Combine the potatoes and beans, and toss with the dressing. Serve warm or cold, topped with 1 tbsp small Basil leaves.

Good to Know

You can also microwave the potatoes and beans.

Share:
← Back to All Recipes