TRYTHISDISH

by Kim Beavers, MS, RDN, CDCES

GREEK POTATO & ARTICHOKE SALAD

Steamed potatoes and green beans are tossed with marinated artichokes, red bell pepper, and capers to give a fresh twist to an old favorite

Ingredients

• 8 ounces red potatoes cut into ½-inch cubes

• 4 ounces fresh green beans, trimmed, cut into ½-inch pieces

• 1 jar (6 ounces) marinated artichoke hearts, drained and coarsely chopped

• ½ medium red bell pepper, finely chopped

• 2 tablespoons finely chopped sweet onion

• 2 tablespoons cider vinegar

• 2 tablespoons capers

• ¼ cup snipped fresh parsley

• ¾ teaspoons dried oregano, crumbled (or 1½ teaspoons fresh)

• ½ medium garlic clove, minced

• ½ teaspoons Jane’s Krazy

Mixed-Up salt

Instructions

Steam the potatoes and beans for 7 to 8 minutes, or until just tender. Drain in a colander and run under cold water to cool. Drain well. Meanwhile, in a medium bowl, stir together the remaining ingredients. Add the potatoes and beans. Toss gently. Let stand for 30 minutes to allow the flavors to blend.

Yield: 4 servings (serving size: ½ cup)

Nutrient Breakdown: Calories 82, Fat 3.0g, (0g saturated, 1.5g monounsaturated), Cholesterol 0mg, Sodium 242mg, Carbohydrate 16g, Fiber 3g, Protein 2g

Carbohydrate Choices: 1 carbohydrate, ½ fat