Directions:
- Cook potatoes in large pot of boiling salted water until just tender, about 10 minutes. Add beans; cook 4 minutes longer. Drain well. Transfer vegetables to large bowl and cool 10 minutes. Mix in pesto and green onions, tossing to coat. Cool completely. (Can be made 2 hours ahead. Cover; let stand at room temperature.) Just before serving, mix in vinegar and season to taste with salt and pepper.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1370.43 Kcal (5738 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 115.14mg | 5% | |
| Potassium | 8672.1mg | 185% | |
| Total Carbs | 303.2g | 101% | |
| Sugars | 24.54g | 98% | |
| Dietary Fiber | 34.6g | 138% | |
| Protein | 34.13g | 68% | |
| Vitamin C | 382mg | 637% | |
| Iron | 11.6mg | 64% | |
| Calcium | 240.8mg | 24% | |
| Amount Per 100 g | |||
| Calories | 583.35 Kcal (2442 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 49.01mg | 5% | |
| Potassium | 3691.43mg | 185% | |
| Total Carbs | 129.06g | 101% | |
| Sugars | 10.45g | 98% | |
| Dietary Fiber | 14.73g | 138% | |
| Protein | 14.53g | 68% | |
| Vitamin C | 162.6mg | 637% | |
| Iron | 4.9mg | 64% | |
| Calcium | 102.5mg | 24% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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