GREEN BEAN AND POTATO SALAD

This Tea Time at the Masters salad is delicious and a perfect match for any summer outing.

Ingredients:

• 2 lbs red skinned new potatoes cut into thick wedges

• 3 cups of fresh green beans, trimmed and cut in half

• 6 tablespoons of extra virgin olive oil (Kim’s change:

Use 4 Tbs. olive oil)

• 2 tablespoons balsamic vinegar

• 2 teaspoons crushed garlic

• 1/2 teaspoon salt

• 1/2 teaspoon pepper

• 1 tablespoon Dijon mustard

• 3 green onions, chopped

• 1 cup chopped fresh basil leaves

Instructions:

Cook the potatoes and green beans separately in enough water to cover just until tender, 6 to 7 minutes. Drain and rinse, then combine in a large bowl. In a small bowl, whisk the olive oil, vinegar and garlic together. Whisk in the salt, pepper and Dijon mustard. Pour over the potatoes and beans. Add the green onions and basil and toss gently to mix. Cover and chill for 2 hours before serving.

Yield: 8 Servings (Serving size: ¾ cup)

Nutrition Breakdown: Calories 190, Fat 11g (1g saturated, 8g monounsaturated), Cholesterol 0mg, Sodium 170mg, Carbohydrate 21g, Fiber 4g, Protein 3g, Potassium 657mg, 75mg.

Percent Daily Value: 10% Vitamin A, 25% Vitamin C, 4%

Calcium, 8% Iron Carbohydrate Choice: 1 ½ Carbohydrate

Diabetes Exchanges: 1 Starch 1 Vegetable, 2 Fats

This recipe was used with permission from the Junior League of Augusta and the cookbook Par 3 Tea-Time at the Masters®, a true Augusta Classic and can be found at many local gift shops as well as the Augusta Museum of History, and Augusta Regional Airport.