Serves: 8
Total Calories: 286

15 tiny red potatoes, well-scrubbed and with a 1/2-inch belt of skin removed
1 1/2 pounds fresh small green beans, rinsed with stems removed, leaving tips
1 cup water
1/4 cup white vinegar
1/4 cup extra virgin olive oil, preferably Spanish
1/2 cup fresh salsa, or to taste
8 fluffy red lettuce leaves, rinsed
16 strips of red bell peppers (thin)

In a saucepan, bring water about one inch deep to a boil. Add the potatoes and green beans and cover. Simmer about 5 minutes, or until the potatoes are just tender, not mushy. (Peek once or twice to be sure the water has not evaporated.) Combine the vinegar, oil, and salsa. When the vegetables are just done (do not overcook!), drain excess liquid, cover, and allow to dry out on the surface over a low flame—about 5 minutes.

Toss with the vinaigrette; keep tossing every 15 minutes or so until the vegetables have absorbed most of the liquid. After about an hour, place the lettuce leaves on individual plates, then arrange the green beans and potatoes in an attractive pattern. Garnish with a crisscross of bell pepper strips; chill before serving.


Fun Fact: Arizona frequently has the nation’s hottest and coldest temperatures on the same day. The mean temperature is 75° average in the desert to 45° in the high country, but it usually gets a lot meaner in the summer, often over 110°!

Nutritional Facts:

Serves: 8
Total Calories: 286
Calories from Fat: 60

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