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Ingredientes
- 5 c. cubed potatoes
- 5 c. green beans
- 1 lg. tomato
- 1 sm. onion
- 1/2 c. extra virgin olive oil
- 3/4 c. vinegar
- 8 sprigs fresh parsley
- 4 leaves fresh basil
- Salt & pepper
Direcciones
- Peel, cube and cook potatoes. Cook beans. Dice tomato and onion. Finely chop parsley and basil. Toss together in bowl with oil, vinegar, salt and pepper. Light and tangy, great summer salad.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 249g | |
| Recipe makes 8 servings | |
| Calories 329 | |
| Calories from Fat 128 | 39% |
| Total Fat 14.48g | 18% |
| Saturated Fat 1.99g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 16mg | 1% |
| Potassium 803mg | 23% |
| Total Carbs 40.84g | 11% |
| Dietary Fiber 12.4g | 41% |
| Sugars 1.55g | 1% |
| Protein 9.6g | 15% |
