Ingredients
5 medium red potatoes (about 1-3/4 pounds)1/2 pound fresh green beans, cut into 2-inch pieces1 medium sweet red pepper, cut into strips1 cup frozen corn, thawed1 celery rib, thinly sliced1 medium carrot, shredded3 green onions, thinly sliced1-1/2 cups cubed part-skim mozzarella cheeseVINAIGRETTE:2/3 cup olive oil2 garlic cloves, minced1/4 cup white wine vinegar2 tablespoons minced fresh thyme1 to 1-1/2 teaspoons salt1/2 teaspoon sugar1/2 teaspoon garlic powder1/2 teaspoon pepper
Preparation
Cut potatoes into 1/2-in. slices; cut each slice into four pieces. Place in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Meanwhile, place beans in a small saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 8-10 minutes or until crisp-tender. Drain potatoes and beans.
In a large bowl, combine the red pepper, corn, celery, carrot, onions and cheese. Add potatoes and beans. In a small bowl, whisk the vinaigrette ingredients. Pour over vegetables; toss to coat. Serve at room temperature or chilled.
