Potatoes and Beans
Lots of potatoes and beans! Red potatoes, purple potatoes, and green beans seasoned with rosemary.
8 ounces small red new potatoes
8 ounces purple potatoes
8 ounces green beans, trimmed
3 tablespoons olive oil
3 tablespoons white wine vinegar
1 tablespoon snipped fresh rosemary or 1/2 teaspoon dried rosemary, crushed
1/4 teaspoon salt
1/4 teaspoon ground white pepper
1/4 cup sliced green onions or 3 tablespoons snipped chives
Scrub potatoes with a stiff brush under running water. Cut potatoes in quarters. In a Dutch oven cook potatoes in a small amount of boiling, lightly salted water, covered, for 10 to 15 minutes or until tender. Add beans the last three to five minutes of cooking. Drain; rinse with cold water until vegetables are cooled. Drain again.
In a medium bowl stir together oil, vinegar, rosemary, salt, and pepper. Add potato mixture and onions. Toss mixture gently. Serve immediately.
Recipe makes 6 to 8 servings as a side-dish
Calories: 129; Fat 7g; Saturated fat 1g; Cholesterol 0mg; Carbohydrate 16g; Sodium 105mg; Fiber 3g; Protein 2g
Diabetic Exchange: 1 starch, 1 fat