Marinated Romano Bean Salad with Potatoes
A wonderfully light side dish for summer, this Marinated Romano Bean Salad with Potatoes is perfect for picnics. Ready in 15 minutes.
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 6 servings
- 3 cups red potatoes cubed
- 2 cups Romano beans chopped into 2 inch pieces
- 2 cups tomatoes cut into wedges
- 2 tbsp olive oil
- 1 tbsp white wine vinegar distilled vinegar, optional
- 2 garlic cloves minced
- 1 tbsp lemon juice
- 1 tbsp basil chopped
- 1 tbsp parsley chopped
- Salt and Pepper to taste
- fresh dill optional
In a large sauce pan, fill with potatoes and cover with about an inch or so of water.
Boil and cook for 7 minutes.
Carefully add the Romano beans to the cooking potatoes.
While this is cooking, make the dressing: olive oil, vinegar, garlic, lemon juice and basil.
Once the potatoes and beans have finished cooking (total of 10 minutes), strain and place in a salad bowl.
Drizzle with dressing and chopped parsley.
Marinate for at least 30 minutes.
Serve warm or cold. Enjoy!
Serving: 1serving | Calories: 81kcal | Carbohydrates: 9g | Protein: 1g | Fat: 4g | Sodium: 10mg | Potassium: 305mg | Fiber: 1g | Sugar: 2g | Vitamin A: 550IU | Vitamin C: 13.2mg | Calcium: 14mg | Iron: 0.5mg