Warm Green Bean and Potato Salad with Goat Cheese recipe
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Ingredients
- 2 pounds red potatoes, cut into bite-size pieces 1 serving olive oil cooking spray ½ pound frozen French-style green beans, thawed 1 cup chopped red onion 4 cloves minced garlic ½ cup reduced-fat balsamic vinaigrette dressing 1 cup jarred roasted red peppers, drained and chopped ¼ cup chopped fresh basil 1 (8 ounce) package goat cheese, crumbled
Nutrition Info
- 252.4 caloriescarbohydrate: 28.6 gcholesterol: 22.4 mgfat: 9.6 gfiber: 4 gprotein: 9.2 gsaturatedFat: 6.1 gservingSize: -sodium: 404.1 mgsugar: 8.2 gtransFat: : -unsaturatedFat: : -
Directions Warm Green Bean and Potato Salad with Goat Cheese
Directions
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Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, 8 to 10 minutes. Drain and allow to steam dry for a minute or two. Place potatoes in a large bowl.
Heat a large skillet over medium-high heat, grease with cooking spray. Cook and stir the green beans and onion until tender, about 5 minutes. Stir in the garlic, cook and stir until garlic is fragrant, about 1 minute more.
Transfer the green bean mixture into the large bowl with the potatoes. Add the balsamic vinaigrette, roasted red peppers, and basil, toss lightly. Stir in the goat cheese.