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Prep 20min
Total20min
Servings8
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Ingredients
1/2
pound small new red potatoes, cut into fourths
1/2
pound fresh green beans, cut into 2-inch pieces
1/4
cup fat-free sour cream
2
tablespoons chopped fresh dill weed
1/2
teaspoon olive or vegetable oil
1/8
teaspoon salt
Dash of pepper
1
clove garlic, finely chopped
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Steps
1
Heat 2 cups water to boiling in 2-quart saucepan. Add potatoes and green beans. Heat to boiling; reduce heat. Cover and simmer 9 to 11 minutes or until beans are crisp-tender.
2
Meanwhile, mix remaining ingredients in small bowl.
3
Drain vegetables; rinse with cold water to cool slightly. Place in serving bowl. Add sour cream mixture; toss to coat. Serve immediately, or refrigerate until serving.
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Kids are fascinated by purple snap beans that turn bright green when they are cooked. Or try flat pod Italian green beans. Both have a rich flavor and meatier texture that make them excellent choices for salads.
Not only are they a terrific source of carbohydrates, eating potatoes is a good way to get more Vitamin C and fiber, particularly when eating the skin. Potatoes are also essentially fat-free and are versatile in different kinds of recipes.
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