Green Bean Salad
By Mary McDougall
Serves: 4
Prep Time: 20 min
Cook Time: 20 min
Ingredients
4
Medium potatoes
4 1/2 Cups
Steamed fresh green beans
1/4 Cup
Oil-free Italian dressing
1/4 Cup
Balsamic or rice vinegar
2-3 Cloves
Garlic
Freshly ground pepper to taste
Chopped fresh cilantro (optional)
1
Small red onion
Directions
1
Peel, chop and boil the potatoes until fork tender.
2
Set aside 3/4 cup of cooked potato. Combine the remaining potatoes with the green beans. Pour the oil-free dressing and vinegar over them, mix well, and allow to marinate for 1 hour.
3
Place the reserved 3/4 cup of potato in a blender with the garlic. Process briefly and add small amounts of water until the mixture has a paste like consistency. (The texture will vary depending on how soft the potato is.) Remove from the blender and place in a bowl. Stir in the pepper to taste along with the cilantro and onion. Stir this mixture into the beans and potato. Chill before serving.
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