3/4 pound fresh green beans, trimmed, cut into 1-inch pieces (about 2 cups)
1 1/2 pounds new potatoes
2/3 cup low-fat mayonnaise
2 tablespoons puls 2 teaspoons rice vinegar
2 tablespoons coarse Dijon musrard
1 tablespoon lime juice
3/4 teaspoon mild honey
1 garlic clove, minced
1/2 teaspoon salt
1/8 teaspoon fresh ground lack pepper
1/2 cup finely chopped red onion
1/4 cup chopped fresh basil leaves
Bring a large pot two-thirds filled with cold water to a rolling boil over high heat. Add green beans and sir until the water returns to a boil. Reduce heat and cook 3 to 4 minutes or until just tender-crisp nd bright freen. Use a slotted spoon to transfer beans to a colanfer and plunge immediately into ice water to stop the cooking. Drain well; set aside.
Return same pot to a boil, add the potatoes and cook for 20 minutes or until juist tender. Drain. Cool about 45 minutes. Cut potatoes into quarters. Set asaide.
In a largs bowl whisk together mayonnaise, rice inegar, mustard, lime juice, garlic, salt and pepper untilo combined. Add potatoes, green beans, onion and basil. Using a large rubber spatula, stir and fold until all ingredients are coated with dressing. Serve immediately at room temperature, or cover and chill until needed.
Serves 6.
