- Level
- very easy
- Prep Time
- 15 mins
- Cooking Time
- 1 h
- Total Time
- 1 h 40 m
- Serves
- 4
Ingredients
- 1 bag
- baby potatoes
- 680 g
- ⅓ cup
- olive oil
- 75 mL
- 3 tbsp
- white wine vinegar
- 45 mL
- 2
- cloves garlic, minced
- 1 tsp
- dried oregano
- 5 mL
- ½ tsp
- salt
- 2 mL
- ½ lb
- green beans, trimmed and halved
- 250 g
- ½ cup
- halved grape tomatoes
- 125 mL
Directions
- Step 1
- Cut each potato in half. Place potatoes in large saucepan and cover with cold water; bring to a boil. Cook 12 to 15 min. or until tender. Meanwhile, in large bowl, make vinaigrette by whisking oil with vinegar, garlic, oregano and salt. Drain potatoes and, while still warm, toss with vinaigrette. Set aside.
- Step 2
- Cook green beans in salted boiling water 3 to 5 min., or until tender-crisp. Drain. Add green beans and tomatoes to potatoes. Toss to combine. Refrigerate 1 hr. before serving.
Tip
Green beans better retain their bright green colour if after cooking and draining, they're immediately plunged into an ice water bath to stop the cooking. Drain and use in recipe.
Nutrition Facts
- Nutrition Description:
- Per serving (1/4 of the recipe):
- Calories:
- 290
- Fat:
- 18
- Saturated Fat:
- 2
- Carbs:
- 32
- Fibre:
- 6
- Sugar:
- 4
- Protein:
- 4
- Sodium:
- 300 mg
