Are you in charge of bringing potato salad and/or bean salad to a 4th of July party this weekend? Try this recipe instead! It combines flavors of a traditional bean salad with a potato salad. A perfect healthier side dish for a summer BBQ or picnic!
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 Tbsp olive oil
1/2 tsp salt, divided
1/2 tsp black pepper
1 heaping Tbsp minced fresh parsley
2-3 bacon slices, cooked and crumbled
1. Cook beans in boiling water for 5 minutes, or until crisp-tender. Drain and plunge beans into ice water to cool quickly, drain.
2. Place potatoes in a saucepan and cover with water. Bring to a boil. Reduce heat and summer 5 minutes or until tender – drain. Return potatoes to pan over medium heat. Add 2 Tbsp vinegar to pan and bring to a boil, remove from heat.
3. Combine remaining 2 Tbsp vinegar, oil, 1/4 tsp salt, and pepper in a small bowl. Stir well with a whisk. Drizzle beans with vinegar mixture and toss well the coat.
4. Place beans on a serving planter and arrange potatoes over beans. Sprinkle with remaining 1/4 tsp salt, parsley, and bacon. Serve.
Yield: 6 servings (86 calories, 3.2 g total fat, 0.6 g saturated fat, 3.2 g protein, 13 g carbohydrate, 3.9 g fiber, 2 mg cholesterol)
Adapted from Cooking Light, July 2008