Potato Green Bean and Cherry Tomato Salad

Potato Green Bean and Cherry Tomato Salad

Potato Green Bean and Cherry Tomato Salad is a delicious combination of fresh and colourful ingredients. So tasty and attractive, I have liked this salad since I was a child. I am not sure if it is a common dish outside of Italy, but my mother would often make it in summer especially when I wanted to lose a bit of weight as a teenager.

Potato Green Bean and Cherry Tomato Salad, vegetarian recipe, Light & Yummy

The combination of these ingredients makes in fact this salad very filling although the amount of Weight Watchers Propoints is low. And children will like it too, which makes the Potato Green Bean and Cherry Tomato Salad perfect for the entire family.


Potato Green Bean and Cherry Tomato Salad – the recipe


Information

Type: Side dishes
Portions: 1
Preparation time: 10 min
Cooking time: 20 min
Difficulty: easy
Weight Watchers ProPoints per portion: 4


Ingredients

for the salad
3 medium potatoes (150 g), raw
15 cherry tomatoes
200 g green beans, raw
2 small scallions, chopped

for the dressing
1 tsp extra virgin olive oil
2 tsps wholegrain mustard
1 tbsp fresh chives, snipped
1 tbsp fresh basil, chopped
1 tsp balsamic vinegar
salt & pepper to taste


Preparation

Wash all the vegetables. Trim the edges of the green beans and peel the potatoes. The potatoes can also be peeled after being boiled and cooled down, to retain more of their goodness. Boil green beans and potatoes separately in slightly salty water, until tender. Don’t overcook them as they will lose more vitamins! Drain and cool to room temperature.

In the meantime chop the tomatoes in half or quarters and the scallions in thin slices. Combine in a jar snipped chives, oil, wholegrain mustard, salt and vinegar. Add a little water, or an ice cube in hot summer days, put the lid on and shake well.

When the vegetables have cooled down, slice the potatoes and put them in a large serving bowl together with the green beans, the cherry tomatoes and the scallions. Pour the dressing on top, add the basil roughly chopped and some pepper if you wish. Toss well and serve.

Potato Green Bean and Cherry Tomato Salad, vegetarian recipe, Light & Yummy

Buon appetito!

by Giovanna Buono 


Extra Information

It is a good idea to prepare this salad a little in advance so the dressing will be absorbed better releasing more taste. In summer is also a good idea to keep the salad in the fridge for half hour in order to serve it cold.

Potato Green Bean and Cherry Tomato Salad, vegetarian recipe, Light & Yummy

Combine the Potato Green Bean and Cherry Tomato Salad  with some protein dish like an omelette or a small lean steak in order to eat a complete meal. Just don’t forget to count the extra Weight Watchers Propoints!


follow light & yummy on facebook!

Leave a Comment

Your email address will not be published.

*