Green Beans, Onions, Potatoes & Olives
Recipe: #2702
November 18, 2011
Categories: Side Dishes, Beans, Onions, Italian, Gluten-Free, Heart Healthy, Low Fat, No Eggs, Non-Dairy, Kosher Meat, more
"This recipe was based on a combination of two recipes. A cold green bean and potato salad; and the typical slow cooked beans and potatoes. So this is my version which is served warm; but has a tangy dressing. And the best part ... it is very simple to prepare."
Ingredients
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- FOR THE DRESSING
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Nutritional
- Serving Size: 1 (319.1 g)
- Calories 247.3
- Total Fat - 4.3 g
- Saturated Fat - 0.7 g
- Cholesterol - 5.8 mg
- Sodium - 770.9 mg
- Total Carbohydrate - 47.2 g
- Dietary Fiber - 6.2 g
- Sugars - 3.6 g
- Protein - 5.8 g
- Calcium - 51.9 mg
- Iron - 2.1 mg
- Vitamin C - 19 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Vegetables ... Add all the vegetables (except the olives) to a medium size saute pan along with the chicken broth and bring to medium heat. Simmer (uncovered) 10-15 minutes until the potatoes, onions, and beans are tender. Add in the olives and mix - cook just another minute to heat them up.
Step 2
Dressing ... Make sure drain the vegetables so there isn't any extra chicken broth in the pan. Most of it should of evaporated. Then, mix all the ingredients together for the dressing and add to the vegetables. Toss well to combine.
Step 3
Serve ... ENJOY!
Tips
No special items needed.