|1 1/2 pounds||red potatoes|
|1 1/2 pounds||green beans or a combination of green and wax beans, trimmed and cut diagonally into 1 1/2-inch pieces|
|2 tablespoons||yellow miso (fermented soybean paste)|
|2 tablespoons||fresh lemon juice|
|2 tablespoons||fresh orange juice|
|1 tablespoon||vegetable oil|
|1 teaspoon||Sherry vinegar or umeboshi vinegar|
|1/2 cup||fresh parsley leaves, washed well, spun dry, and chopped|
|2 tablespoons||minced drained bottled peperoncini (pickled Tuscan peppers)|
Cut potatoes into 3/4-inch wedges. On a large steamer rack set over boiling water steam potatoes, covered, until just tender, about 10 minutes, and transfer to a bowl. Steam beans on rack over boiling water, covered, until just tender, about 6 minutes, and transfer to bowl. Vegetables may be steamed 1 day ahead and chilled, covered. Bring vegetables to room temperature before proceeding.
In a large bowl whisk together miso, citrus juices, oil, and vinegar and add steamed vegetables, parsley, and peperoncini, tossing to combine well. Season salad with salt if necessary.
Yield: Makes 6 Servings
Each serving about 138.5 calories and 2.8 grams fat (18% of calories from fat)