Some healthy variations to your favorite summer dishes

From: Susan M.
Sent on: Tuesday, June 10, 2008 9:57 AM
Potato and Green Bean Salad

Servings: 6
Preparation Time: 17 min
Cooking Time: 11 min
Level of Difficulty: Easy

. 24 oz potato(es), fingerling variety, scrubbed, sliced into 1/4-inch-thick
. 8 oz green snap beans, stem ends trimmed, cut into bite-size pieces
. 6 Tbsp fat-free, reduced-sodium chicken broth
. 1/4 cup shallot(s), finely chopped
. 2 Tbsp white wine vinegar
. 1 tsp Dijon mustard
. 1 tsp table salt
. 1/2 tsp black pepper, freshly ground
. 3 Tbsp olive oil, extra-virgin
. 3 Tbsp fresh tarragon, chopped
. 3 Tbsp dill, fresh, chopped
. 3 Tbsp chives, fresh, chopped

. Put potatoes into a large pot. Fill pot half way up with water; bring to a
boil over high heat. Boil until almost tender, about 6 to 8 minutes. Add
green beans and cook until potatoes are tender and green beans are
crisp-tender, about 2 to 3 minutes more. Drain; rinse under cold water and
drain again.
. Meanwhile, to make dressing, in a large serving bowl, whisk together
broth, shallots, vinegar, mustard, salt and pepper. Drizzle in oil,
whisking, until blended; stir in tarragon, dill and chives.
. Add potatoes and green beans to bowl; toss gently, taking care not to
break up potatoes, until mixed and coated with dressing. Yields about 1 cup
per serving.

You can cover and refrigerate the potato salad for up to 1 day. You can
replace the tarragon, chives and dill with your favorite herbs or whatever
you may have growing in the garden.

Brown Rice Salad with Black Beans and Corn

Servings: 4
Preparation Time: 15 min
Cooking Time: 10 min
Level of Difficulty: Easy

. 1 cup instant brown rice
. 15 oz canned black beans, rinsed and drained
. 1 cup frozen corn kernels, thawed
. 1/4 cup scallion(s), chopped
. 2 Tbsp cilantro, fresh, chopped
. 2 tsp jalapeno pepper(s), pickled, minced, or less to taste
. 1 Tbsp fresh lime juice
. 1 tsp lime zest, finely grated
. 1/4 tsp table salt, or to taste
. 1/4 tsp black pepper, freshly ground, or to taste
. 1 medium lime(s), quartered

. Cook rice according to package directions.
. While rice is still warm, stir in beans, corn, scallions, cilantro,
jalapeno, lime juice and zest; season to taste with salt and pepper. Serve
with lime wedges. Yields about 1 heaping cup per serving

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