Red, White and Green Salad
Total TimePrep: 15 min. + chilling
- 1 pound small red potatoes, cooked and cubed
- 2 large tomatoes, diced
- 1 pound green beans, cut into 2-inch pieces and cooked
- 7 tablespoons olive oil
- 5 tablespoons white wine vinegar
- 3/4 teaspoon salt
- 1/2 teaspoon pepper
- In a large bowl, combine potatoes, tomatoes, beans. In a small bowl, combine oil, vinegar, salt and pepper. Pour dressing over vegetables; toss to coat. Refrigerate for several hours before serving.
Nutrition Facts3/4 cup: 139 calories, 10g fat (1g saturated fat), 0 cholesterol, 185mg sodium, 12g carbohydrate (3g sugars, 3g fiber), 2g protein.
Jun 17, 2010
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Oct 26, 2009
This certainly looks appealing, however, just a word of caution if using olive oil. It has been my experience in the past with refrigerating certain dishes that contained olive oil, if wanting to use immediately after removal from fridge, the oil can be somewhat solidified. Haven't tried this recipe yet. I don't care for the "clumpy, greenish" oil so either take it out about ten or so minutes ahead of time or use salad oil. Just a thought, but this sounds DELISH ! What has your experience been, Recipe-Bot, and thanks for the beautiful idea.
Oct 25, 2009
This salad went nicely with BBQ chicken and pumpkin patch biscuits (on this site). Thanks.
Jul 21, 2009
This salad is awesome! I made it for our family reunion last summer since we didn't want a salad with mayo and it was still in peoples minds because they requested that I make it again this year. Five stars for this recipe!