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How to Make Flan
Peruvian Arroz con Pollo
cup white vinegar
cup olive or vegetable oil
tablespoons chopped fresh or 4 teaspoons dried dill weed
teaspoon ground mustard
teaspoon coarsely ground pepper
cloves garlic, finely chopped
lb fresh green beans
lb small red potatoes (20 to 24), cut into quarters
cup chopped red onion
medium yellow bell pepper, coarsely chopped (1 cup)
In tightly covered container, shake dressing ingredients.
Cut beans in half if desired. In 4-quart Dutch oven, place beans and potatoes; add enough water just to cover vegetables. Cover; heat to boiling. Reduce heat to low; cook covered 30 to 35 minutes or until potatoes are tender. Drain.
In very large glass or plastic bowl, toss beans, potatoes and dressing. Add onion and bell pepper; toss. Cover; refrigerate 1 to 2 hours or until chilled before serving.
Add chunks of rotisserie chicken for a hearty dinner salad.
Be sure not to overcook the potatoes, or they will fall apart in the salad. When the potatoes are done, you should be able to just pierce them with a fork.
Calories from Fat
% Daily Value
% Daily Value*:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
© 2012 General Mills
© 2020 ®/TM General Mills All Rights Reserved
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