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Roasted Potato and Green Bean Salad

  • 6servings
  • 248calories

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Source: www.myrecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB2, B3, B9, B12
MineralsCopper, Natrium, Chromium, Calcium, Magnesium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 3 pounds red potatoes, cut into quarters

  2. 4 tablespoons olive oil, divided

  3. 3 1/2 teaspoons salt, divided

  4. 1/2 teaspoon freshly ground black pepper

  5. 1/2 pound green beans, cut into 1-in. lengths

  6. 1 1/2 tablespoons balsamic vinegar

  7. 1 tablespoon Dijon mustard

  8. 1/4 cup chopped sun-dried tomatoes in oil

  9. 1/2 cup coarsely chopped pitted kalamata olives

  10. 1/4 cup feta cheese

  11. 1/2 cup basil leaves, cut into ribbons

Instructions Jump to Ingredients ↑

  1. Preheat oven to 375°. Toss potatoes with 2 tbsp. oil and 1/2 tsp. each salt and pepper. Arrange in a single layer on a baking pan and bake until golden brown, 45 minutes.

  2. Bring a medium saucepan of water to a boil and add remaining salt. Add green beans and cook until tender, about 5 minutes. Drain and rinse with cold water.

  3. In a large bowl, whisk together vinegar, mustard, and remaining oil. Add potatoes and beans and toss to coat. Stir in tomatoes and olives; top with feta and basil.

  4. Note: Nutritional analysis is per serving.

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