Warm Green Bean and Potato Salad with Goat Cheese

Ingredients

• pound sred potatoes, cut into bite-size piece s
• servingolive oil cooking spray
• 1/2 pound frozen French-style green beans, thawed
• cup chopped red onion
• clove sminced garlic
• 1/2 cup reduced-fat balsamic vinaigrette dressing
• cup jarred roasted red peppers, drained and chopped
• 1/4 cup chopped fresh basil
• (8 ounce) packagegoat cheese, crumbled

Instructions

1. Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium low, cover, and simmer until tender, 8 to 10 minutes. Drain and allow to steam dry for a minute or two. Place potatoes in a large bowl.
2. Heat a large skillet over medium high heat; grease with cooking spray. Cook and stir the green beans and onion until tender, about 5 minutes. Stir in the garlic; cook and stir until garlic is fragrant, about 1 minute more.
3. Transfer the green bean mixture into the large bowl with the potatoes. Add the balsamic vinaigrette, roasted red peppers, and basil; toss lightly. Stir in the goat cheese.