Green Bean Salad
By Mary McDougall
Prep Time: 30 min
Cook Time: 30 min
1 Measure 3/4 of the potato and set aside. Combine the remaining potato with the green beans. Pour the oil-free dressing and vinegar over them, mix well, and allow to marinate for 1 hour.
2 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.