Summer is a great time for serving this bright side dish. Green beans, tomatoes and basil are all at their most flavorful and the salad packs up well for a picnic, too.
Special Diets:
Ingredients
Method
Preheat the oven to 400°F.
Toss potatoes with 1 teaspoon of the oil, salt and pepper and transfer to a roasting pan.
Cover and roast until tender, 35 to 40 minutes. Set aside to let cool.
Meanwhile, bring a large pot of salted water to a boil.
Add green beans and cook until just tender and vibrant in color, 3 to 4 minutes.
Rinse in cold water and set aside.
Put vinegar, remaining 6 tablespoons oil, basil, salt, and garlic into a blender and purée until smooth to make a vinaigrette.
Toss potatoes, beans, tomatoes with vinaigrette together in a large bowl, then spoon mixture onto a plate arranged with salad greens.
Garnish with olives and serve.
Nutritional Info
Serving Size
Calories
250
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.