Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: cook green beans in boiling, salted water until crisp-tender, approximately 5 minutes. drain and cool with cold water. cook potatoes until fork tender. cool and place in bowl with beans and peppers. whisk together remaining ingredients and pour over vegetables. toss gently and refrigerate for 1 hour.

Target recipe: bring water to boil in 2 dutch ovens (can do separately if you only have 1). add green beans to one; reduce heat to medium and cook, covered, 8 minutes or until beans are crisp-tender. remove beans with slotted spoon. add potatoes to other dutch oven. cook, covered, 12 to 15 minutes or until potatoes are tender. remove potatoes; drain. combine vinegar, oil, lemon juice, garlic, honey, salt, dill weed, thyme, and pepper in medium bowl; whisk to combine. add green beans and potatoes; stir to combine. cover and refrigerate up to 2 days, stirring occasionally. to complete recipe, garnish with tomato wedges.