POTATO SALAD WITH GREEN BEANS AND TOMATOES
This potato salad puts a fresh-tasting spin on traditional potato salad. This zesty side dish disappears quickly.-Caroline Weese, Greybull, Wyoming
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 12 servings.
Number Of Ingredients 13
Steps:
- Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 8 minutes. Add beans; return to a boil. Cook for 5-8 minutes or until the beans are crisp-tender and the potatoes are just tender; drain and cool. , Place in a large bowl; add the tomatoes and onion. Combine dressing ingredients; pour over the salad; toss to coat. Cover and , refrigerate.
Nutrition Facts :
GREEN BEAN POTATO SALAD WITH SUN-DRIED TOMATO PESTO
Steps:
- Place the potatoes in a large steamer basket over a pot of boiling water. Cover and steam for 5 minutes. Add the green beans to the potatoes in the steamer and continue to cook, covered, for another 4 minutes. Drain and immediately plunge into an ice bath to cool.
- Transfer the vegetables to a large serving bowl. In a measuring cup, mix together the sun-dried tomato pesto and olive oil. Pour the pesto over the potatoes and green beans and stir to coat evenly. Garnish with chopped parsley. Refrigerate until ready to serve.
Nutrition Facts : Calories 127 kcal, Carbohydrate 15 g, Protein 3 g, Fat 7 g, SaturatedFat 1 g, Cholesterol 2 mg, Sodium 197 mg, Fiber 4 g, Sugar 4 g, ServingSize 1 serving
POTATO SALAD WITH GREEN BEANS
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Cook 2 pounds quartered Yukon Gold potatoes in salted boiling water until tender, adding 1/2 pound halved green beans in the last 4 to 5 minutes. Drain and rinse under cold water. Whisk 1/3 cup mayonnaise, 1/4 cup sour cream, 2 tablespoons grainy mustard, 1/4 cup chopped mixed herbs, 1 tablespoon lemon juice and salt and pepper to taste. Toss with the vegetables along with 2 chopped celery stalks and 1/2 sliced red onion.
POTATO SALAD WITH GREEN BEANS & SUN-DRIED TOMATOES
A delicious picnic friendly recipe that is sure to impress! Flavorful, colorful, a great addition to any table scape!
Provided by Haversac
Categories Potato
Time 35m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Cook potatoes until they poke easily with a fork.
- Cut in half (as soon as they are cool enough to handle.).
- Drizzle with olive oil and toss with garlic.
- Add sundried tomatoes.
- Steam the green beans until crisp-tender.
- Cut green beans in half or bite size pieces and mix with potatoes.
- Add seasoning, dressing, basil and some salt & pepper.
- Add more salt/pepper as if necessary and add pinenuts.
- Can be served chilled or room temperature!
Nutrition Facts : Calories 125.5, Fat 1.9, SaturatedFat 0.3, Sodium 80.3, Carbohydrate 25, Fiber 4.4, Sugar 2.8, Protein 3.6
WARM GREEN BEAN & POTATO SALAD
The combination of green beans and red potatoes, sometimes known as green beans Pierre, is one of my go-to side dishes. It's terrific with chicken.- Preci D'Silva, Dubai
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 10 servings.
Number Of Ingredients 9
Steps:
- Place potatoes in a large saucepan; add water to cover. Bring to a boil. Cook, uncovered, for 10 minutes. Meanwhile, in a large bowl, whisk the oil, vinegar and seasonings., Add green beans to potatoes; return to a boil. Cook until vegetables are tender, 3-5 minutes longer. Drain; add to dressing and toss to coat. Stir in tomatoes and onion. Serve warm.
Nutrition Facts : Calories 100 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 125mg sodium, Carbohydrate 12g carbohydrate (2g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges
GREEN BEANS AND SUN-DRIED TOMATOES
Provided by Marian Burros
Categories easy, quick, side dish
Time 15m
Yield 2 servings
Number Of Ingredients 10
Steps:
- Soak the tomatoes in hot water.
- Wash, trim and steam the green beans for 5 to 7 minutes.
- Chop the onion; mince the garlic, and wash, dry and chop the marjoram.
- When green beans are cooked, drain and cut in quarters.
- Drain the tomatoes, and mix with the green beans and the remaining ingredients. Season with salt and pepper.
Nutrition Facts : @context http, Calories 111, UnsaturatedFat 4 grams, Carbohydrate 16 grams, Fat 5 grams, Fiber 5 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 394 milligrams, Sugar 8 grams
ROSETTA'S GREEN BEAN AND POTATO SALAD
Provided by Food Network
Categories side-dish
Time 55m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Put the potatoes in a large pot; add water to cover by 2 inches. Cover the pot and bring to boil over medium-high heat. Cook until the potatoes are cooked through, about 30 minutes. Drain and let cool slightly.
- Meanwhile, bring another large saucepan of water to a boil; salt generously. Blanch the green beans until crisp-tender, 2 to 3 minutes. Drain and then shock in an ice water bath to stop cooking.
- When cool enough to handle, cut the potatoes into 1 1/2-inch chunks and place in a large serving bowl. Add the green beans, red onions and tomatoes and toss together. In a small bowl, whisk together the vinegar, olive oil and dried basil. Pour about three-quarters of the dressing over the salad and toss to combine. (The potatoes should break up a bit and coat the salad.) Add salt and pepper to taste. Serve at room temperature, garnished with torn basil.
GREEN AND YELLOW BEAN SALAD WITH SUN DRIED TOMATOES
From Bella Sun Luci/Mooney Farms' company. For best results, wait until the beans are at their peak of flavor to prepare this salad.
Provided by COOKGIRl
Categories Vegetable
Time 19m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- SALAD: Cook the green and yellow beans in large pot of boiling salted water until crisp-tender, approximately 5 minutes.
- Drain, rinse under cool water and drain again.
- In a serving bowl combine the cooked beans with the sun dried tomatoes, red onion and fresh basil.
- VINAIGRETTE: In a small glass container whisk together the olive oil, red wine vinegar, sugar and black pepper.
- Add the vinaigrette to the beans and toss to coat. Chill 1-4 hours.
Nutrition Facts : Calories 120.7, Fat 7.1, SaturatedFat 1, Sodium 148.9, Carbohydrate 13.9, Fiber 5, Sugar 4.3, Protein 3.2
BLACK BEAN SALAD WITH SUN-DRIED TOMATOES
A really different but flavorful bean salad recipe given to me by a friend at work. We usually have it as a side with chicken or fish but it might make a nice vegetarian meal. Hope you enjoy!
Provided by gingersnap
Categories < 30 Mins
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Combine sundried tomatoes, mustard & honey.
- Whisk in vinegar & oil.
- Season with salt & pepper to taste.
- In another bowl, combine beans, pepper & onions.
- Toss with dressing.
- Mix in feta cheese (or I usually just sprinkle some on top of each serving).
Nutrition Facts : Calories 341, Fat 22.1, SaturatedFat 7.6, Cholesterol 33.4, Sodium 547.2, Carbohydrate 25.6, Fiber 6.3, Sugar 10.4, Protein 11.3
PESTO POTATO SALAD WITH GREEN BEANS
Categories Salad Bean Herb Onion Potato Side Vegetarian Quick & Easy Graduation Summer Vegan Bon Appétit Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 10 servings
Number Of Ingredients 5
Steps:
- Cook potatoes in large pot of boiling salted water until just tender, about 10 minutes. Add beans; cook 4 minutes longer. Drain well. Transfer vegetables to large bowl and cool 10 minutes. Mix in pesto and green onions, tossing to coat. Cool completely. (Can be made 2 hours ahead. Cover; let stand at room temperature.) Just before serving, mix in vinegar and season to taste with salt and pepper.
GREEN BEANS WITH GARLIC AND SUN-DRIED TOMATOES
Make and share this Green Beans With Garlic and Sun-Dried Tomatoes recipe from Food.com.
Provided by Abby Girl
Categories Low Protein
Time 22m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Trim beans.
- Heat oil in large skillet. Add garlic, anchovy and tomatoes. Cook on low heat until very fragrant, about 2 minutes.
- Add beans and coat with garlic mixture. Add water and bring to boil. Cook, uncovered until water evaporates and beans are glazed with garlic mixture -- about 10 minutes.
- Stir occasionally during cooking.
- Taste and add salt only of necessary.
Nutrition Facts : Calories 46.9, Fat 1, SaturatedFat 0.1, Cholesterol 0.6, Sodium 35.4, Carbohydrate 8.8, Fiber 2.8, Sugar 1.2, Protein 2.2
GREEN BEAN AND POTATO SALAD
A twist on potato salad. Green beans and potatoes are served in a Dijon mustard and balsamic vinaigrette.
Provided by OMEGAJASMINE
Categories Salad Vegetable Salad Recipes Green Bean Salad Recipes
Time 45m
Yield 10
Number Of Ingredients 11
Steps:
- Place the potatoes in a large pot, and fill with about 1 inch of water. Bring to a boil, and cook for about 15 minutes, or until potatoes are tender. Throw in the green beans to steam after the first 10 minutes. Drain, cool, and cut potatoes into quarters. Transfer to a large bowl, and toss with fresh basil, red onion, salt and pepper. Set aside.
- In a medium bowl, whisk together the balsamic vinegar, mustard, lemon juice, garlic, Worcestershire sauce and olive oil. Pour over the salad, and stir to coat. Taste and season with additional salt and pepper if needed.
Nutrition Facts : Calories 175.9 calories, Carbohydrate 17.3 g, Fat 11.3 g, Fiber 2.4 g, Protein 1.9 g, SaturatedFat 1.6 g, Sodium 97.3 mg, Sugar 2.4 g
GREEN BEANS WITH SUN-DRIED TOMATOES
Make and share this Green Beans With Sun-dried Tomatoes recipe from Food.com.
Provided by Dancer
Categories Onions
Time 25m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Saute onions and garlic in olive till onions clear in large skillet, add green beans, sundried tomatoes and salt and pepper.
- Add enough water to cover bottom of pan.
- Cook until desired doneness.
PESTO POTATO SALAD WITH GREEN BEANS
I love Pesto, and potatoes and green beans are two of my favorite vegetables. A delicious combination. Yukon gold potatoes can be cut into one inch pieces and substituted for the Dutch yellow potatoes.
Provided by MarieRynr
Categories Potato
Time 40m
Yield 10 serving(s)
Number Of Ingredients 5
Steps:
- Cook potatoes in large pot of boiling salted water until just tender; about 10 minutes.
- Add beans; cook 4 minutes longer.
- Drain well.
- Transfer vegetables to a large bowl and cool 10 minutes.
- Mix in pesto and green onions, tossing to coat.
- Cool completely.
- (Can be made 2 hours head. Cover; let stand at room temperature.).
- Just before serving, mix in vinegar and season to taste with salt and freshly ground pepper.
Nutrition Facts : Calories 142, Fat 0.2, SaturatedFat 0.1, Sodium 14, Carbohydrate 32, Fiber 6, Sugar 2.8, Protein 3.9
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