ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Birds Eye® Green Bean & Potato Salad

Prep time 5 mins
Cook time 10 mins
Yield 6 servings
The perfect side to grilled pork chops and sliced tomatoes.

Ingredients

  • 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

  1. Heat oil in a 12-inch nonstick skillet over MEDIUM-HIGH heat. Add potatoes and green beans.

  2. Cook potatoes and green beans, stirring occasionally, until tender. Remove from heat and pour into a bowl; stir in scallions.

  3. Whisk salad dressing and mustard together. Season with salt and pepper.

  4. Pour dressing over warm potatoes and green beans.

  5. Serving Suggestion: Serve with grilled pork chops and sliced tomatoes

  6.