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Green Bean & Potato Salad with Walnut Pesto

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

(7 votes, average: 4.29 out of 5)

30 min prep

4 servings

Carrot Icon for Number of Ingredients Size

4 ingredients

This hearty salad is a great addition to any table. Green beans, potatoes, and rich walnut pesto make a wonderfully robust combination. Nuts add healthy fats and protein to a plant based diet. The...

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. I prefer to freeze it without adding the cheese, plus I also like to freeze it thin and flat, in 1 cup quantities so I can 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

All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.