Roasted Potato and Green Bean Salad

Roasted Potato and Green Bean Salad Recipe
Photo: Annabelle Breakey; Styling: Randy Mon
Kalamata olives and tangy feta cheese liven up a salad of roasted potatoes and green beans.

Yield:

Makes 6 to 8 servings
Total time: 1 Hours

Recipe from

Sunset

Recipe Time

Total: 1 Hours

Nutritional Information

Calories 248
Caloriesfromfat 40 %
Protein 4.9 g
Fat 11 g
Satfat 1.9 g
Carbohydrate 33 g
Fiber 4.3 g
Sodium 722 mg
Cholesterol 3.8 mg

Ingredients

3 pounds red potatoes, cut into quarters
4 tablespoons olive oil, divided
3 1/2 teaspoons salt, divided
1/2 teaspoon freshly ground black pepper
1/2 pound green beans, cut into 1-in. lengths
1 1/2 tablespoons balsamic vinegar
1 tablespoon Dijon mustard
1/4 cup chopped sun-dried tomatoes in oil
1/2 cup coarsely chopped pitted kalamata olives
1/4 cup feta cheese
1/2 cup basil leaves, cut into ribbons

Preparation

1. Preheat oven to 375°. Toss potatoes with 2 tbsp. oil and 1/2 tsp. each salt and pepper. Arrange in a single layer on a baking pan and bake until golden brown, 45 minutes.

2. Bring a medium saucepan of water to a boil and add remaining salt. Add green beans and cook until tender, about 5 minutes. Drain and rinse with cold water.

3. In a large bowl, whisk together vinegar, mustard, and remaining oil. Add potatoes and beans and toss to coat. Stir in tomatoes and olives; top with feta and basil.

Note: Nutritional analysis is per serving.