Notice: Users may be experiencing issues with displaying some pages on stanfordhealthcare.org. We are working closely with our technical teams to resolve the issue as quickly as possible. Thank you for your patience.
 

COVID-19 Updates:      COVID-19 Resources »      Vaccine Update »      Updated Visitor Policy »      What We're Doing to Keep You Safe »

PART OF: NUTRITION SERVICES FOR CANCER PATIENTS > ALL RECIPES

Serves:  8

Per Serving:  126 calories, 4g fat

Ingredients:

2 pounds small red potatoes quartered

2 cups green beans, cut into ½ inch pieces

1 6-ounce bottle marinated artichoke hearts

2 Tbsp chopped, pitted Kalamata olives

2 Tbsp white wine vinegar

2 Tbsp fresh parsley, chopped

½ tsp salt

¼ tsp black pepper

Cooking Directions:

  1. Place potatoes in a large saucepan and cover with water. Bring to boil and cook 20 minutes or until very tender. Add beans and cook 2 minutes or until beans are crisp-tender. Drain potato-bean mixture.
  2. Drain artichokes in a colander over a bowl, reserving 2 tablespoons of marinade.
  3. Chop artichokes. Add artichokes and olives to potato-bean mixture
  4. Combine reserved 2 tablespoons of artichoke marinade with vinegar, parsley, salt and pepper.
  5. Drizzle dressing over salad, toss to coat.
  6. Cover and chill.

Recipe from: The American Cancer Society's "Celebrate! Healthy Entertaining for Any Occasion"