Potato and Green Bean Salad
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Coriander and lime give a classic summer salad a fresh new taste. You can also use parsley or basil instead of the coriander. If you like, add 1 cup (250 mL) cubed smoked cheese to the salad.
Servings: 8 to 10
Ingredients:
| Nutritional Info | |
| Per each of 10 servings: about | - |
| cal | 151 |
| pro | 3 g |
| total fat | 6 g |
| sat. fat | 1 g |
| carb | 23 g |
| fibre | 2 g |
| chol | 7 mg |
| sodium | 662 mg |
| % RDI: | - |
| calcium | 3% |
| iron | 9% |
| vit A | 2% |
| vit C | 23% |
| folate | 8% |
Suggested Recipes
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10 new potatoes (2-1/2 lb/1.25 kg), scrubbed
2 cups (500 mL) chopped trimmed green beans
1/2 cup (125 mL) fresh coriander leaves
Coriander Dressing:
3/4 cup (175 mL) light mayonnaise
1/4 cup (50 mL) chopped fresh coriander
1/4 cup (50 mL) light sour cream
1 tbsp (15 mL) lime juice or white wine vinegar
3/4 tsp (4 mL) salt
1/2 tsp (2 mL) pepper
Preparation:
In large saucepan of boiling salted water, cover and cook potatoes just until tender, 10 to 15 minutes. Remove with slotted spoon; let cool. Peel, if desired; cut into bite-size cubes. Place in large bowl.
Meanwhile, in same saucepan, cook green beans until tender-crisp, about 4 minutes. Drain and chill in cold water; drain and pat dry. Add to potatoes.
Coriander Dressing: In small bowl, whisk together mayonnaise, coriander, sour cream, lime juice, salt and pepper. Pour over potato mixture; gently toss to coat. Garnish with coriander leaves. (Make-ahead: Cover and refrigerate for up to 4 hours.)
Meanwhile, in same saucepan, cook green beans until tender-crisp, about 4 minutes. Drain and chill in cold water; drain and pat dry. Add to potatoes.
Coriander Dressing: In small bowl, whisk together mayonnaise, coriander, sour cream, lime juice, salt and pepper. Pour over potato mixture; gently toss to coat. Garnish with coriander leaves. (Make-ahead: Cover and refrigerate for up to 4 hours.)
Source
Canadian Living Magazine: August 2005
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