Green Bean & Potato Salad with Walnut Pesto | Cook for Your Life

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Green Bean & Potato Salad with Walnut Pesto

Name: Green Bean & Potato Salad with Walnut Pesto
Prep time: 30

4.3

4.3 out of 5 stars (based on 12 reviews)

30 min prep

4 servings

Carrot Icon for Number of Ingredients Size

4 ingredients

This hearty salad is an excellent addition to any summer table. Green beans, potatoes, and rich walnut pesto make a wonderfully robust combination. Keep the skins on the potatoes for added fiber and phytonutrients....

1 pound new potatoes or combination of small Yukon Gold and red skinned potatoes
Salt, to taste
1 pound green beans, ends snapped
½ recipe Walnut Pesto

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Nutrition Facts

Calories

124 cals

Fat

5 g

Saturated Fat

1 g

Polyunsaturated Fat

0 g

Monounsaturated Fat

0 g

Carbohydrates

18 g

Sugar

4 g

Fiber

5 g

Protein

4 g

Sodium

421 mg

Directions

In a medium pot, cover the potatoes with cold water. Salt the water, then bring up to a boil. Simmer for 15 to 20 minutes, or until tender when pricked with a fork.
In a separate pot, bring salted water to a boil. Add the green beans, and cook for 3 minutes. Pour the beans into a colander and run them under ice cold water. Drain and cut into 1-inch pieces.
Drain the potatoes and run under ice cold water to stop them from cooking. Once cooled, slice them into quarters.
In a large bowl toss the quartered potatoes and green beans with Walnut Pesto.

Chef Tips

Toss the salad together while its still warm for a richer flavor.

Pesto, in general, stores well in the freezer, it will keep for months. It’s better to freeze it without adding the cheese. And freeze it thin and flat, in 1 cup quantities, to easily break off a teaspoon or two to add flavor to soups and sauces, or quickly defrost the whole thing for pasta dishes.

Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society

Green Bean & Potato Salad with Walnut Pesto