For a richer flavor, use a high-quality extra virgin olive oil instead of cooking spray. Consider grilling the red peppers yourself for a smokier flavor. If you don't have fresh basil, dried basil can be substituted, but use about 1 tablespoon as the flavor is more concentrated.
Warm Green Bean and Potato Salad with Goat Cheese
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PREP TIME15 mins
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COOK TIME15 mins
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TOTAL TIME30 mins
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SERVING8 People
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VIEWS76
A vibrant and comforting salad where tender potatoes and crisp green beans mingle with sweet roasted red peppers and creamy goat cheese, all lightly dressed in a balsamic vinaigrette. Perfect as a side or a light vegetarian main course.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate29 g
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Cholesterol22 mg
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Fiber4 g
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Protein9 g
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Saturated Fat6 g
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Sodium404 mg
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Sugar8 g
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Fat10 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View 10 mins Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, 8 to 10 minutes. Drain and allow to steam dry for a minute or two. Place potatoes in a large bowl.
02 Step
Recipe View 6 mins Heat a large skillet over medium-high heat; grease with cooking spray. Cook and stir the green beans and onion until tender, about 5 minutes. Stir in the garlic; cook and stir until garlic is fragrant, about 1 minute more.
03 Step
Recipe View 2 mins Transfer the green bean mixture into the large bowl with the potatoes. Add the balsamic vinaigrette, roasted red peppers, and basil; toss lightly. Stir in the goat cheese.
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Garfield Bauch
Feb 4, 2025This salad was a hit at my dinner party! The goat cheese adds such a nice tang.
Albert Koch
Nov 25, 2024Easy to follow recipe, great for a quick and healthy meal.
Rusty Cruickshank
Aug 15, 2024I substituted feta for goat cheese as that was what I had on hand and it was still delicious!