| 3/4 | pound green beans |
| 10 | to 12 new potatoes (1 1/2 pounds), cut into fourths |
| 1/4 | cup water |
| 1/2 | cup Italian dressing or balsamic vinaigrette |
| 1/4 | cup chopped red onion |
| 1 | can (2 1/4 ounces) sliced ripe olives, drained |
| 1. | Cut beans in half if desired. In 2-quart microwavable casserole, place beans, potatoes and water. Cover and microwave on High 10 to 12 minutes, rotating dish 1/2 turn every 4 minutes, until potatoes are tender; drain. |
| 2. | In large glass or plastic bowl, toss beans, potatoes and dressing. Add onion and olives; toss. Cover and refrigerate 1 to 2 hours or until chilled. |
|
| One small bell pepper, coarsely chopped (1/2 cup), can be used for the olives. |
|
| Avoid overcooking the potatoes as they will fall apart. You should be able to just pierce the potatoes with a fork when they are done. |
Nutrition Information:
140 ( 65); 7g ( 1g, ncg); 5mg; 190mg; 20g ( 3g, ncg); 2g 2%; 8%; 2%; 8% 1 ; 0 ; 1 ; 1 nc