New Potato and Green Bean Salad in a Spice Blend Vinaigrette

Recipe Information

Total Time: 

35 minutes



The tender green beans and creamy new potatoes in this gorgeous salad are draped in a custom blend of exotic, curry-like spices infused in olive oil vinaigrette.


  • 1/2 pound small new potatoes
  • 1 tablespoon extra virgin olive oil
  • Salt and pepper to taste
  • 1/2 pound green beans, stems removed
  • 1/2 cup oil-roasted tomatoes (or substitute 1 cup fresh, chopped tomatoes)
  • 2 ounces feta cheese, cut into cubes
  • Spice Blend Vinaigrette
  • 6 to 8 lemon slices
  • Fresh mint sprigs for garnish


  1. Preheat oven to 400┬░ F. Cut the new potatoes in half. Toss with the olive oil, salt and pepper. Place on a baking sheet and roast for 15 to 20 minutes or until tender through. Cook the green beans in boiling, salted water for 5 to 8 minutes or until al dente but still green. Refresh in cold water and drain.
  2. Toss the beans, potatoes, tomatoes and feta in the vinaigrette. Garnish with lemon slices and mint. (For a little more contrast, fry the lemon slices in a hot saute pan for about 1 minute per side.)

Recipe modified with permission from PCC Natural Markets.

Nutritional Information

217 calories, 17 g. fat, 8 mg. cholesterol, 510 mg. sodium, 15 g. carbohydrate, 3 g. fiber, 4 g. protein