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Red Potatoes with Beans Recipe
Red Potatoes with Beans Recipe photo by Taste of Home

Red Potatoes with Beans Recipe

Publisher Photo
You can serve this homey blend of fresh green beans, potato wedges and chopped red onion hot or cold. Either way, this easy side dish makes a pleasing accompaniment to Mom's meat loaf or almost any other meat. -Daria Burcar Rochester, Michigan
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:8 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 8 servings

Ingredients

  • 1-1/3 pounds fresh green beans, trimmed
  • 1/3 cup water
  • 6 small red potatoes, cut into wedges
  • 1/2 cup chopped red onion
  • 1/2 cup Italian salad dressing

Nutritional Facts

3/4 cup (prepared with fat-free Italian salad dressing) equals 49 calories, trace fat (trace saturated fat), 1 mg cholesterol, 220 mg sodium, 11 g carbohydrate, 1 g fiber, 2 g protein. Diabetic Exchanges: 1 starch, 1 vegetable.

Directions

  1. Place the beans and water in a 2-qt. microwave-safe dish. Cover and microwave on high for 6-8 minutes or until tender.
  2. Meanwhile, place the potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain beans and potatoes; place in a bowl. Add onion and dressing; toss to coat. Yield: 8 servings.
Originally published as Red Potatoes with Beans in Taste of Home February/March 2005, p36

Nutritional Facts

3/4 cup (prepared with fat-free Italian salad dressing) equals 49 calories, trace fat (trace saturated fat), 1 mg cholesterol, 220 mg sodium, 11 g carbohydrate, 1 g fiber, 2 g protein. Diabetic Exchanges: 1 starch, 1 vegetable.

Reviews for Red Potatoes with Beans

AVERAGE RATING
   (4)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (1)
3 Star
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MY REVIEW
Reviewed Jan. 17, 2013

The Italian dressing pulls it all together!

MY REVIEW
Reviewed Jul. 27, 2011

Very good! I think it tastes better cold and eaten the next day. I make this often in the summer.

MY REVIEW
Reviewed Oct. 4, 2009

Very good recipe! Complimented our steaks well. Thank you for sharing!

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