Rating: 4.5 stars
4 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

This simple recipe combines elements of traditional bean and potato salads. Crumbled bacon provides a smoky accent.

Recipe by Cooking Light July 2008

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Credit: Randy Mayor; Styling: Leigh Ann Ross

Recipe Summary test

Yield:
6 servings (serving size: about 1 cup salad)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook beans in boiling water 5 minutes or until crisp-tender. Drain and plunge beans into ice water; drain.

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  • Place potatoes in a saucepan; cover with water. Bring to a boil. Reduce heat, and simmer 5 minutes or until tender; drain. Return potatoes to pan over medium heat. Add 2 tablespoons vinegar to pan; bring to a boil. Remove from heat.

  • Combine remaining 2 tablespoons vinegar, oil, 1/4 teaspoon salt, and pepper in a small bowl, stirring with a whisk. Drizzle beans with vinegar mixture; toss well to coat. Place beans on a serving platter; arrange potatoes over beans. Sprinkle with remaining 1/4 teaspoon salt, parsley, and bacon. Serve at room temperature.

Nutrition Facts

86 calories; calories from fat 34%; fat 3.2g; saturated fat 0.6g; mono fat 2g; poly fat 0.4g; protein 3.2g; carbohydrates 13g; fiber 3.9g; cholesterol 2mg; iron 1.4mg; sodium 208mg; calcium 41mg.
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