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.