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A healthful, affordable recipe.
This salad is best served warm, but it's also fine chilled. So you can make it in advance, and refrigerate, covered, until dinner.

20 minutes
Serves: 6

• 1 pound small, new (red) potatoes, quartered or halved
• 8 ounces (1/2 lb) small green beans, stemmed
• 2 tsp freshly-ground black pepper
• 2 green onions (scallions), trimmed and minced
• 2 Tbsp olive oil or vegetable oil
• 3 small (ripe) tomatoes, cored
• 2 Tbsp chopped fresh parsley or basil (or 2 tsp dried)
• 1/4 cup red wine vinegar
• 3 Tbsp chicken stock

1. In a large saucepan of boiling water, cook the potatoes until just-tender, about 15-20 minutes. Cook the green beans in a separate pan of boiling water, until just crisp-tender, about 10-15 minutes. While they cook, mince the green onions (scallions) finely.

2. Drain potatoes and beans and place them both in a large bowl. Add the pepper, minced green onion, and olive oil. Gently toss the vegetables (they absorb more scallion and olive-oil flavors if they are still hot). Set aside to cool.

3. Just before serving, add tomato pieces, chopped herbs, vinegar, chicken stock. Again gently toss before serving. 

Nutrients per serving: 1 cup
Calories 139; Saturated Fat 0.7 g; Iron 1.4 mg; Protein 3 g; Cholesterol 0 mg; Calcium 32 mg; Carbohydrate 23 g; Vitamin A 72 RE; Sodium 22 mg; Total Fat 5.0 g; Vitamin C 28 mg; Dietary Fiber 4 g

USDA Food & Nutrition Services - Team Nutrition: Food, Family & Fun

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