10 small russet potatoes, unpeeled
1-1/2 teaspoons salt, divided
1/2 pound fresh green beans, cut into 1-1/2-inch pieces
1/4 teaspoon pepper
2 medium cucumbers, halved lengthwise and cut into 1/4-inch slices
1/2 pound cherry tomatoes, halved
1 large red onion, halved and thinly sliced
1 cup thinly sliced fresh basil leaves, divided
1/2 cup olive oil
4 tablespoons cider vinegar
3 garlic cloves, minced
1. Place potatoes and 1/2 teaspoon salt in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 12 to 15 minutes. Drain; rinse with cold water. Pat dry.
2. Meanwhile, in a small saucepan, bring 1 cup water to a boil. Add beans; cook, uncovered, just until crisp-tender, 3 to 4 minutes. Drain; immediately drop into ice water. Drain and pat dry.
3. Peel and cube potatoes; sprinkle with remaining salt and the pepper. Transfer to a serving bowl. Add beans, cucumbers, tomatoes, onion and 3/4 cup basil leaves. Whisk together oil, vinegar and garlic. Drizzle over vegetables; toss to coat. Sprinkle with remaining basil.
TOTAL TIME: Prep: 20 min. Cook: 20 min.
YIELD: 26 servings.
Nutrition Facts
3/4 cup: 96 calories, 4g fat (1g saturated fat), 0 cholesterol, 143mg sodium, 13g carbohydrate (2g sugars, 2g fiber), 2g protein. Diabetic Exchanges: 1 starch, 1 fat.