Ingredients
1/2
pound small new red potatoes, cut into fourths
1/2
pound fresh green beans, cut into 2-inch pieces
1/4
cup fat-free sour cream
2
tablespoons chopped fresh dill weed
1/2
teaspoon olive or vegetable oil
1/8
teaspoon salt
Dash of pepper
1
clove garlic, finely chopped
Preparation
Heat 2 cups water to boiling in 2-quart saucepan. Add potatoes and green beans. Heat to boiling; reduce heat. Cover and simmer 9 to 11 minutes or until beans are crisp-tender.
Meanwhile, mix remaining ingredients in small bowl.
Drain vegetables; rinse with cold water to cool slightly. Place in serving bowl. Add sour cream mixture; toss to coat. Serve immediately, or refrigerate until serving.
