Craving for potato salad but on a low carbohydrate diet? Try this delicious adaptation. It has all the flavor of real thing without the carbs. The rich texture of the green beans combined with tangy dressing satisfy the worst of cravings!
Replace regular mayo for canola oil mayo to make it soy-free.
Ingredients: (8 servings)
1 lb green beans chopped into half inch pieces
1 medium red onion, chopped
1 orange (or red) bell pepper, chopped
1/3 cup olive oil
1/2 cup canola oil mayonnaise
salt & pepper to taste
Place water in a large pot, salt the water and bring to a rolling boil. Add the green beans and let cook for 8-10 minutes or till they are cooked but still crisp.
Place the raw onion in a large mixing bowl, drain the green beans and add to the onions, mixing well. The heat of the beans will cook the onions slightly. Add the bell pepper, salt and pepper to taste. Add the olive oil and stir well. Incorporate the mayo. You may add some mustard or vinegar if desired. Serve warm or set the mixture aside till it cools. It can be made ahead and will keep 2 days in the fridge.