Warm Green Bean & Potato Salad

1. 1

   Halve or quarter potatoes.

2. 2

   In a small saucepan cook potatoes and green beans, covered, in lightly salted water for 10 to 12 minutes or until tender.

3. 3

   Drain.

4. 4

   Return to saucepan.

5. 5

   Gently toss with dried tomatoes and salad dressing.

6. 6

   Place greens in large serving bowl (pre-bagged type is fine).

7. 7

   Stir in potatoes and green beans.

8. 8

   Sprinkle with bacon crumbles, if desired.

9. 9

   Recipe notes: Pick fresh, crisp and tender green beans that snap when you break them.

10. 10

    Try to select ones that are consistent in size to ensure even cooking.

11. 11

    Wash in cool water, drain, then remove stems and tops.

12. 12

    You can cook green beans either whole, sliced or slivered.

13. 13

    Steam, boil or microwave as quickly as possible to preserve the nutrients.

14. 14

    Per serving: 130 calories, 21g carbs, 5g protein, 4g fat, 4g fiber, 5mg cholesterol, 240mg sodium as listed but can vary depending on what type of dressing you use.

15. 15

    For Vegetarian omit bacon.

* Per serving · 4 servings · Values may vary.

No additional tips available.