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String Bean Salad
"This salad is wonderful as a side dish or great on its own! It holds up well in the refrigerator for two days."
Ingredients:

8 to 10 red or white new potatoes, unpeeled, quartered
1/2 pound green beans, trimmed and cut into 2 inch pieces
2 medium white onions, sliced
1/4 cup COLAVITA Extra Virgin Olive Oil
2 tablespoons COLAVITA White Balsamic Vinegar
1/2 to 1 teaspoon minced fresh rosemary
1/2 to 1 teaspoon fresh minced sage or thyme
2 tablespoons toasted pine nuts


Preparation:

Cook potatoes in a large saucepan of boiling salted water 15 minutes. Add the beans and onions and cook 5 minutes or until potatoes are tender and beans are crisp-tender. Drain and rinse with cold water. Transfer to a salad bowl, cover and refrigerate 15 minutes or more. Toss with oil, vinegar, herbs and pine nuts.  Add salt and pepper, to taste.
NOTE: Toast pine nuts in a heavy skillet over low heat about 5 minutes, stirring often, or spread on a baking sheet and toast in a 350F (175C) oven, watching carefully, about 5 minutes. Makes 6 to 8 servings
Per Serving: 187 Calories; 8g Fat (1g Sat, 5g Mono, 1g Poly); 4g Protein; 27g Carbohydrate; 3g Dietary Fiber; 143mg Sodium.  Food Exchanges: 1 1/2 Grain (Starch); 1 Vegetable; 1 1/2 Fat.