Potato and Green Bean Salad - 23g Carbs, 2g Fiber
From: Canadian Living Magazine - August 2005
By: The Canadian Living Test Kitchen
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: 10
10 (2 1/2 lb) new potatoes, scrubbed
2 cups chopped trimmed green beans
1/2 cup fresh coriander leaves
--> Coriander Dressing
3/4 cup light mayonnaise
1/4 cup chopped fresh coriander
1/4 cup light sour cream
1 Tbsp lime juice OR white wine vinegar
3/4 tsp salt
1/2 tsp pepper
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.)
Servings: 10
Nutrition per Serving:
151 Calories, 6g Total Fat, 1g Sat. Fat, 7mg Cholesterol, 3g Protein,
662mg Sodium, 23g Carbs, 2g Fiber
%RDI: = Calcium: 3% - Iron: 9% - Vitamin A: 2% - Vitamin C: 23% - Folate 8%
