Green Beans and Potato Salad recipe
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Ingredients
- 1 pound bacon 3 pounds new red potatoes, quartered 1 pound fresh green beans, cut into bite-sized pieces 1 (16 fl oz) bottle reduced-fat balsamic vinaigrette salad dressing (such as Newman's Own®) 3 roasted red peppers, diced 1 red onion, diced ½ teaspoon salt ½ teaspoon ground black pepper
Nutrition Info
- 357.4 caloriescarbohydrate: 35.3 gcholesterol: 16.4 mgfat: 21 gfiber: 4.1 gprotein: 8.9 gsaturatedFat: 3.7 gservingSize: -sodium: 1128.1 mgsugar: 4.7 gtransFat: : -unsaturatedFat: : -
Directions Green Beans and Potato Salad
Directions
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Cook bacon in a large skillet over medium-high heat until crisp, about 10 minutes. Drain the bacon slices on paper towels, chop and set aside.
Place potatoes into a large pot and cover with salted water, bring to a boil. Reduce heat to medium-low and simmer until tender, about 8 minutes. Add green beans to the water. Bring the water again to a boil and cook until the green beans are slightly tender, about 2 minutes, drain. Cool potatoes and green beans slightly before transferring to a serving bowl.
Mix balsamic vinaigrette, chopped bacon, red pepper, red onion, salt, and black pepper together in a bowl, pour over the potatoes and green beans.