Green Beans and Peppers Recipe

Summary

Difficulty LevelEasyHealth IndexHealthy
Servings4Cuisine
CourseMethod
VegetarianMain Ingredient
Interest Group

Ingredients

 Red potatoes12 Ounce (Small)
 Green beans8 Ounce
 Sweet red pepper2
 Artichoke hearts8 , cooked and halved
 Tarragon vinegar1⁄3 Cup (5.33 tbs)
 Olive oil3 Tablespoon
 Dijon mustard1 Teaspoon
 Garlic1 Clove (5 gm), minced
 Dried marjoram1⁄2 Teaspoon
 Black pepper1⁄4 Teaspoon
 Worcestershire sauce1⁄4 Teaspoon

Nutrition Facts

Serving size

Calories 535 Calories from Fat 112

% Daily Value*

Total Fat 13 g19.6%

Saturated Fat 1.8 g9.2%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 649.7 mg27.1%

Total Carbohydrates 96 g32.1%

Dietary Fiber 41.7 g166.6%

Sugars 10.9 g

Protein 26 g52%

Vitamin A 42.4% Vitamin C 295.5%

Calcium 33.3% Iron 57.2%

*Based on a 2000 Calorie diet

Directions

MAKING
1) In a pan heat water and steam potatoes for 15 minutes until tender.
2) Let stand until warm to handle. Make thin slices.
3) Keep aside in a big bowl.
4) In a pan boil water, add beans and blanch for 5 minutes.
5) Drain out the beans and add to the potatoes.
6) Broil peppers over heat until completely charred.
7) Let stand until cool. Peel, deseed, and cube.
8) Add to the bowl with beans and potato.
9) Mix artichokes and toss.
10) In a small bowl add vinegar, oil, mustard, garlic, marjoram, black pepper, and Worcestershire.
11) Whisk to combine.
12) Pour the dressing over vegetables and toss.

SERVING
13) Serve immediately.
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