- 2 tablespoons olive oil
- 1 package (20 oz) refrigerated pre-cooked red potato wedges, cut into 1-inch pieces
- 1 bag (12 oz) Steamfresh® Whole Green Beans, thawed
- 2 stalks scallion, sliced
- 3/4 cup prepared light balsamic salad dressing
- 1 teaspoon Dijon mustard
How to Make It
Heat oil in a 12-inch nonstick skillet over MEDIUM-HIGH heat. Add potatoes and green beans.
Cook potatoes and green beans, stirring occasionally, until tender. Remove from heat and pour into a bowl; stir in scallions.
Whisk salad dressing and mustard together. Season with salt and pepper.
Pour dressing over warm potatoes and green beans.
Serving Suggestion: Serve with grilled pork chops and sliced tomatoes