Can be prepared in 45 minutes or less.
Recipe information
Yield
Serves 6
Ingredients
1 1/2 pounds red potatoes
1 1/2 pounds green beans or a combination of green and wax beans,Ā trimmed and cut diagonally into 1 1/2-inch pieces
2 tablespoons yellow miso (fermented soybean paste)
2 tablespoons fresh lemon juice
2 tablespoons fresh orange juice
1 tablespoon vegetable oil
1 teaspoon Sherry vinegar or umeboshi vinegar
1/2 cup fresh parsley leaves, washed well, spun dry, and chopped
2 tablespoons minced drained bottled peperoncini (pickled TuscanĀ peppers)
Preparation
Step 1
Cut potatoes into 3/4-inch wedges. On a large steamer rack set over boiling water steam potatoes, covered, until just tender, about 10 minutes, and transfer to a bowl. Steam beans on rack over boiling water, covered, until just tender, about 6 minutes, and transfer to bowl. Vegetables may be steamed 1 day ahead and chilled, covered. Bring vegetables to room temperature before proceeding.
Step 2
In a large bowl whisk together miso, citrus juices, oil, and vinegar and add steamed vegetables, parsley, and peperoncini, tossing to combine well. Season salad with salt if necessary.
Nutrition Per Serving
Each serving about 138.5 calories and 2.8 grams fat (18% of calories from fat)
#### Nutritional analysis provided by Gourmet
