Cook potatoes in boiling salted water until soft. Drain and shock in cold ice water. Drain and place in a large mixing bowl. Blanch green beans in boiling salted water until cooked al dente or crisp. Drain and shock in cold ice water. Drain and add to potatoes. Add cannelli beans and roasted red peppers. In a seperate bowl make dressing by combining the oil, vinegar, basil, salt and pepper. Mix well and add to potatoes. Mix carefully until all ingredients are coated with the dressing. Place in a serving bowl. Keep chilled.
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Serving Size: 1 Serving (202g) | ||
Recipe Makes: 8 | ||
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Calories: 173 | ||
Calories from Fat: 64 (37%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.1g | 9 % | |
Saturated Fat 1g | 5 % | |
Monounsaturated Fat 4.9g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 0mg | 0 % | |
Sodium 12.2mg | 0 % | |
Potassium 711.3mg | 19 % | |
Total Carbohydrate 24.1g | 7 % | |
Dietary Fiber 4.6g | 18 % | |
Sugars, other 19.6g | ||
Protein 4g | 6 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 173
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