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2 Terrific Salad Sides: 3 Bean Salad and Potato Salad with Sweet Red Pepper and Onion Recipe

2 Terrific Salad Sides: 3 Bean Salad and Potato Salad with Sweet Red Pepper and Onion Recipe

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2 Terrific Salad Sides: 3 Bean Salad and Potato Salad with Sweet Red Pepper and Onion

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Ingredients:

Serving

16 new red potatoes
coarse salt , for boiling water
1 red bell pepper, seeded and chopped
1/2 red onion, chopped
1/4 cup chopped fresh mint , a couple of handfuls
1/4 cup chopped flat-leaf parsley , a couple of handfuls
3 tbsp red wine vinegar , eyeball the amount
1/3 cup extra virgin olive oil , eyeball the amount
salt and freshly ground black pepper
1/2 lb fresh green beans, washed and cut into 1/3
2 rounded tsp dijon mustard
2 tsp sugar
1/4 cup red wine vinegar , eyeball the amount
1/2 cup extra-virgin olive oil , eyeball the amount
1 (15-oz) cans red kidney beans, rinsed and drained
1 (15-oz) can garbanzo beans, rinsed and drained
1/4 cup flat-leaf parsley, chopped
salt and freshly ground black pepper

Directions:

Place red potatoes in a pot and cover with water. Place pot on stove, cover and bring to a boil. Liberally salt water with coarse salt. Place a colander over boiling pot. Take your first ingredient from the bean salad, 1/2 pound cut fresh green beans, and place them in the colander. Cover the colander with pot lid. Steam beans 5 minutes while potatoes boil below. Remove beans and cold shock under running water. Drain green beans and set aside.
When the potatoes are just tender, about 12 minutes, remove from heat, turn off burner, drain potatoes and cold shock them under running water until just cool enough to handle. Coarsely chop potatoes and return them to the warm pot. Add peppers, onions, mint, parsley and vinegar to the pot. Toss to allow the vinegar to absorb into the potatoes. Add oil and stir the potatoes until they mash up a bit and salad has a spoonable consistency. Season with salt and pepper, to taste, and transfer to a serving bowl.
In a bowl, combine mustard, sugar and vinegar. Whisk in oil. Add kidney beans, garbanzo beans, green beans and parsley to the bowl and toss to coat bean salad evenly with dressing. Season salad with salt and pepper, to taste, and serve.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	551.7 Kcal (2310 kJ)
Calories from fat	222.67 Kcal
		% Daily Value*
Total Fat	24.74g	38%
Sodium	114.15mg	5%
Potassium	2107.14mg	45%
Total Carbs	74.71g	25%
Sugars	6.6g	26%
Dietary Fiber	10.87g	43%
Protein	9.85g	20%
Vitamin C	64.4mg	107%
Vitamin A	0.7mg	25%
Iron	55.6mg	309%
Calcium	80.5mg	8%

Amount Per 100 g
Calories	102.66 Kcal (430 kJ)
Calories from fat	41.43 Kcal
		% Daily Value*
Total Fat	4.6g	38%
Sodium	21.24mg	5%
Potassium	392.08mg	45%
Total Carbs	13.9g	25%
Sugars	1.23g	26%
Dietary Fiber	2.02g	43%
Protein	1.83g	20%
Vitamin C	12mg	107%
Vitamin A	0.1mg	25%
Iron	10.3mg	309%
Calcium	15mg	8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

12.3

Points
15

PointsPlus

Good Points

saturated fat free,
very low sodium,
cholesterol free

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