Southwestern Potato and Green Bean Salad

Serves: 6

Nutrition Information Per Serving:

calories total fat sat fat protein fiber sodium (mg) carbs ww pts
115 3 0 3 4 41 22 4

recipe ingredients
1 lb. small red or white potatoes, scrubbed and halved
1 lb. fresh green, yellow or purple beans, cut in 1-in. pieces
1/2 c. thinly sliced green onions
Half a bunch of cilantro, chopped
2 to 4 cloves garlic, finely minced
Juice of one lime
1 tbsp. olive oil
1 to 2 tbsp. ancho chili powder or other chili powder
2 to 4 tbsp. Lizano salsa or Worcestershire sauce

recipe directions
Place potatoes in large pot, with water to cover. Bring to boil. Cook until tender (10 to 20 minutes). Remove from heat and drain, reserving water. Put potatoes in large serving bowl. Return water to pot, add beans, bring to a boil and cook 5 to 10 minutes, until tender-crisp. Drain and plunge beans into ice water. Drain and add to potatoes. Add all other ingredients and mix well. Serve at room temperature or chilled.


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