Warm Herbed Potato and Bean Salad

• 1/4 cup reduced-fat soy mayonnaise
• 1/4 cup white wine vinegar
• 1 Tbs. hazelnut oil or olive oil
• 1/2 tsp. dried thyme
• 1/4 tsp. ground black pepper
• 18 tsp. dried chili flakes
• 2 16-oz. pkg. frozen all-natural oven fries (olive oil, rosemary and garlic flavor preferred)
• 1 16-oz. pkg. frozen cut Italian green beans
• 1/2 cup hazelnuts, toasted, peeled and coarsely chopped
• 13 cup pitted kalamata olives
• 1/4 cup sliced red onion

1. Preheat oven to 425F.
2. To make Dressing:
3. Whisk together all ingredients in small bowl.
4. Season to taste with salt, and set aside.
5. To make Salad:
6. Bake oven fries 20 to 25 minutes, or until golden brown.
7. Cook green beans in boiling salted water 5 minutes, or until crisp-tender.
8. Rinse beans under cold water, and drain well.
9. Combine beans, hazelnuts, olives and onion in large bowl.
10. Add hot potatoes and dressing, and toss gently to coat.
11. Serve warm or at room temperature.

soy mayonnaise, white wine vinegar, hazelnut oil, thyme, ground black pepper, dried chili flakes, fries, beans, hazelnuts, olives, red onion

Taken from www.vegetariantimes.com/recipe/warm-herbed-potato-and-bean-salad/ (may not work)