Rating: 5 stars
3 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

This is a great salad to make ahead, as the flavor gets more intense after chilling. Store leftover salad in the refrigerator in an airtight container for up to 3 days.

Jean Kressy
Recipe by Cooking Light June 1998

Gallery

Credit: Howard L. Puckett; Styling: Fonda Shaia

Recipe Summary test

Yield:
10 servings (serving size: 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place potatoes in a Dutch oven; cover with water. Bring to a boil; cook 10 minutes. Add beans, and cook 6 minutes or until tender. Drain.

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  • Combine basil and next 7 ingredients (basil through garlic) in a large bowl. Add potato mixture; toss well. Add tomato, and toss gently. Cover and chill.

Nutrition Facts

118 calories; calories from fat 13%; fat 1.7g; saturated fat 0.2g; mono fat 1g; poly fat 0.3g; protein 3.5g; carbohydrates 23.3g; fiber 3.1g; iron 2mg; sodium 161mg; calcium 39mg.
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