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Slender petite whole green beans make a beautiful presentation when you serve this medley on a platter. Note that this recipe calls for cooked bulgur, so be sure to have that ready to go.

By Nancy Macklin,

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Ingredients

  • 2 lb. small round red potatoes, cut into ¼-inch-thick slices
  • 1 12- to 14-oz. package fresh or frozen petite whole green beans
  • 1 medium red onion, thinly sliced
  • 6 tablespoons aquafaba (liquid reserved from drained chickpeas)
  • 6 tablespoons white wine vinegar
  • 3 tablespoons Dijon-style mustard
  • 1 to 2 teaspoons chopped fresh dill weed
  • ½ teaspoon garlic powder
  • Sea salt and freshly ground black pepper, to taste
  • 4 cups hot cooked bulgur
  • ¼ cup pine nuts, toasted

Instructions

  1. In a 6-quart Dutch oven cook potatoes in enough boiling water to cover by 2 inches for 2 minutes. Add green beans and red onion; return to boiling. Reduce heat to medium and cook about 2 minutes more or until potatoes and beans are tender. Drain; cover to keep warm.
  2. Meanwhile, in a small bowl whisk together aquafaba, vinegar, mustard, dill, and garlic powder. Add to potatoes and beans; toss gently to coat. Season with salt and pepper.
  3. Serve potato mixture over bulgur and sprinkle with pine nuts.
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about the author

Nancy Macklin

Nancy Macklin has a bachelor of science in dietetics from Iowa State University and a master of science in health services administration from the University of Saint Francis. Nancy worked as a hospital-based clinical dietitian, providing counseling for diabetes, heart disease, and weight loss and as a food service director in health care dining sites. She now serves as a test kitchen dietitian, developing 500+ recipes per year. She is a member of the Academy for Nutrition and Dietetics and International Association of Culinary Professionals.

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