Potato, Green Bean & Tomato Salad |
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| Servings | Preparation Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 6 | 15 minutes | 30 minutes | 230 | N/A | 5g | 260mg | 43g | 6g | 0mg |
| INGREDIENTS: | ||
| 20 small (2-inch) new red potatoes | 2 tablespoons olive or vegetable oil | 2 teaspoons finely chopped fresh garlic |
| 1 pound fresh green beans, trimmed | 1/2 teaspoon salt | 1/2 teaspoon coarsely ground pepper |
| 2 tablespoons stone-ground mustard | 2 tablespoons balsamic or red wine vinegar | 3 tomatoes, quartered |
| 1 | Prepare grill; heat until coals are ash white. |
| 2 | In 10-inch heavy skillet or purchased foil pan combine potatoes, oil and garlic. |
| 3 | Place pan on grill. Cover; grill, turning occasionally, for 10 minutes. |
| 4 | Add beans to skillet; sprinkle with salt and pepper. Cover; continue grilling, stirring occasionally, until beans are tender (20 to 25 minutes.) Stir in mustard and vinegar. Serve with tomato wedges. |