Healthy Little Vittles
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Healthy Little Vittles
Gluten-Free, Vegan, Plant-Based Recipes
  • Recipes
    • All books and ebooks Breakfast Dessert Drinks Lunch & Dinner Make Your Own… Recipe Roundups Salads Side Dishes Snacks & Appetizers Soups
      Lunch & Dinner

      Olive Pesto Pasta

      February 16, 2021

      Dessert

      Gluten-Free Vegan Sugar Cookies with Marble Icing

      February 8, 2021

      Breakfast

      Blackberry Belgian Waffles

      February 4, 2021

      Lunch & Dinner

      Naan Butter Cauliflower

      January 18, 2021

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      Beet Hummus Hash Brown Toast

      January 7, 2021

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      7-Day Vegan Challenge eBook

      December 28, 2020

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      Candied Amaretto Trail Mix

      December 21, 2020

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      Browned Butter Caramel Popcorn

      December 14, 2020

      books and ebooks

      7-Day Vegan Challenge eBook

      December 28, 2020

      Breakfast

      Blackberry Belgian Waffles

      February 4, 2021

      Breakfast

      Vegan Pumpkin Pie Smoothie Bowl

      October 12, 2020

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      Naturally Sweetened Instant Pot Apple Butter

      October 1, 2020

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      Vegan Acorn Squash Breakfast Bowls

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      Gluten-Free Vegan Sugar Cookies with Marble Icing

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      Browned Butter Caramel Popcorn

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      Vegan Gingerbread Crème Brûlée

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      Hot Cocoa Whoopie Pies

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      Gingerbread Cream Sandwich Cookies

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      No-Bake Vegan Cheesecake Ghosts

      October 22, 2020

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      Gluten-Free Apple Butter Whoopie Pies with Bourbon Cinnamon…

      October 17, 2020

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      Lunch & Dinner

      Olive Pesto Pasta

      February 16, 2021

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      Naan Butter Cauliflower

      January 18, 2021

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      Butternut Squash Spinach Pasta

      November 30, 2020

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      Stovetop Vegan Mac and Cheese

      November 5, 2020

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      Vegan Gluten-Free Pumpkin Mac and Cheese

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      September 26, 2020

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      One-Pot Creamy Vegan Taco Pasta

      August 31, 2020

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      Bourbon Cherry Kale Salad with Almond Oat Granola

      July 27, 2020

      Make Your Own…

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      October 1, 2020

      Make Your Own…

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      June 29, 2020

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      Mini Everything Bagels

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      25 Plant-Based, Gluten-Free, Vegan Recipe Roundup

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      Watermelon Roasted Peach and Cobbed Corn Arugula Salad

      September 11, 2020

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      Green Bean Potato Salad

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      Bourbon Cherry Kale Salad with Almond Oat Granola

      July 27, 2020

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      Creamy Grilled Romaine Salad

      March 19, 2020

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      Walnut Pear Sweet Potato Mason Jar Salads

      August 9, 2019

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      Spring Detox Mason Jar Salads

      April 6, 2019

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      Kaniwa Pear Salad

      March 10, 2019

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      Brussels + Roasted Cauliflower Grapefruit Salad

      November 1, 2018

      Side Dishes

      Gluten-Free, Vegan Green Bean Casserole

      November 10, 2020

      Side Dishes

      Browned Butter Bourbon Skillet Sweet Potatoes

      October 29, 2020

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      Green Bean Potato Salad

      August 17, 2020

      Side Dishes

      Maple Sriracha Cauliflower

      July 14, 2020

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      Ginger Dill Spring Peas

      April 9, 2020

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      Creamy Dirty Mashed Potatoes

      March 29, 2020

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      Creamy Grilled Romaine Salad

      March 19, 2020

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      Cornbread Stuffing

      November 23, 2019

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      Beet Hummus Hash Brown Toast

      January 7, 2021

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      Candied Amaretto Trail Mix

      December 21, 2020

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      Browned Butter Caramel Popcorn

      December 14, 2020

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      Hash Brown Avocado Toast

      July 29, 2020

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      May 4, 2020

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      Salted Cacao Caramel

      April 17, 2020

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      One-Pot Smoked Paprika Corn Chowder

      September 19, 2020

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      Spinach Artichoke Gnocchi Soup

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      Curried Butternut Squash + Lentil Soup

      November 26, 2018

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      Slow Cooker Broccoli “Cheese” Soup

      October 3, 2018

      Soups

      Slow Cooker Lasagna Soup

      September 12, 2018

      Soups

      Baby Bok Choy + Shiitake Red Curry Soup

      May 4, 2018

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      Creamy Pumpkin Soup with Crispy Chickpeas + Pomegranate…

      October 7, 2017

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      Miso Tahini Ramen Noodle Bowls

      September 30, 2017

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[slide-anything id="6097"]
SaladsSide Dishes

Green Bean Potato Salad

by Gina Fontana August 17, 2020
written by Gina Fontana August 17, 2020
Jump to Recipe

The perfect healthy, vegan side dish to bring to all your summer parties that can lead right into fall gatherings. This Green Bean Potato Salad features fresh green beans, potatoes, butter beans, peas, and cucumber tossed in an apple cider vinegar and olive oil dressing, then garnished with mint, toasted almonds, and chia seeds.

green bean potato salad

There’s one thing that was lacking on the Healthy Little Vittles blog. I mean, actually non-existent. Green beans of any kind were MIA. I have no clue why, I certainly don’t hate them, but I guess I tend to forget about them. They seem to always take a back seat to other superstar veggies… like kale. Well today, my friends, I am changing that and I’m leading off the green bean recipes with a bang!

healthy side dishes

So I’ll be honest. This is how it started. I have been ordering produce from a local farm, actually my son’s preschool teacher. I wanted to support them when Covid hit, and I was not mad about the farm-to-table aspect of it all either! They literally harvest some of the veggies as I’m there to pick up my order, or right before I get there. My son gets to tour the farm and see the crops, their pasture raised chickens, and their kittens. I get to teach him about the importance of eating fresh, organic produce and the hard work that goes into farming.

green bean recipes

Lots of cool things happening this summer, amidst all the chaos. So anyway, each week the produce changes depending on what they have ready to be picked. This particular week, green beans were on the menu. I always just take a double order of what they have and then plan my meals/recipes around that. This particular week was also in mid 90’s… so a refreshing summer salad seemed like the best decision. I was right.

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The farm also had some purple potatoes that week, so naturally I had to add those in there too. And from there, I just looked in my fridge/pantry to see what else I had to use up. I had some butter beans, and peas, some mint, cucumber- also from the farm, which side note… if you’ve never had cucumbers straight from the garden then you’re missing out! I’m not sure I’ll ever be able to eat grocery store cucumbers again. The same goes for tomatoes. You can really tell such a difference!

green bean salad

Anyway, I wanted this salad to remain light and fresh so a simple, and I mean simple, dressing made with apple cider vinegar, olive oil, lemon juice, maple syrup, dijon mustard, and salt + pepper was seemed perfect. And it was.

healthy potato salad

I had some mint to use up too, so that made the perfect garnish to bring in such a dynamic flavor. I also topped with toasted almonds and chia seeds (because I’m obsessed with putting chia seeds on my salads these days) and YUM. You could even eat this Green Bean Potato Salad as an entree if you wanted, but it makes a great side to any meal too. So say hello to more green bean recipes and don’t say goodbye quite yet to all the summer salads, because this one is a must try! If you’re a green bean lover, comment below and be sure to tag me on Instagram or Facebook @HealthyLittleVittles #healthylittlevittles if you make it!

Continue to Content
healthy side dishes

Green Bean Potato Salad

Yield: 4-6 people
Prep Time: 20 minutes
Cook Time: 5 minutes
Total Time: 25 minutes

The perfect healthy, vegan side dish to bring to all your summer parties that can lead right into fall gatherings. This Green Bean Potato Salad features fresh green beans, potatoes, butter beans, peas, and cucumber tossed in an apple cider vinegar and olive oil dressing, then garnished with mint, toasted almonds, and chia seeds.

Ingredients

  • 4 heaping cups fresh green beans, washed
  • 2 cups petite purple potatoes (or regular), washed and chopped
  • 1 can (13.4 oz) butter beans
  • 1 cup peas, frozen and thawed
  • 1-2 cucumbers, peeled and sliced/spiralized
  • 1/2 cup toasted almonds
  • salt + pepper, to taste

Dressing

  • 1/3 cup olive oil (I used Carapelli)
  • 1/2 tablespoon dijon mustard
  • 1 tablespoon maple/agave syrup
  • 1 tablespoon lemon juice
  • 2 tablespoons apple cider vinegar
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Garnishing

  • ~ 1/2 cup fresh mint leaves, whole
  • chia seeds

Instructions

  1. First, blanch the green beans by bringing a medium pot of water to a boil, boil for 3 minutes and then immediately place the green beans into an ice water bath. Be sure to have a separate bowl filled with ice water ready to go.
  2. Keep the water boiling after all of the green beans are removed and add the potatoes. Cook until tender about 15-20 minutes, then drain and rinse with cold water.
  3. If your peas are still frozen, add them to a microwave-safe bowl, cover them with water and microwave for 2 minutes. Drain and set aside.
  4. In your salad bowl, combine the potatoes, green beans, butter beans, peas, cucumber, and mint leaves and toss to combine.
  5. In a large bowl, whisk together all of the dressing ingredients and then pour over top of the green bean salad. Toss.
  6. Season with more salt and pepper if needed, to taste.
  7. Right before serving, toss in the toasted almonds and chia seeds.
  8. Best if eaten fresh, but leftovers may be stored in the fridge and enjoyed within the next day or so.

Recommended Products

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© Gina Fontana
Cuisine: American / Category: Salads
green bean potato salad
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HEALTHY LITTLE VITTLES is a food blog created by certified health coach and published author, Gina Fontana, that focuses on gluten-free + vegan + plant-based recipes. Here you'll find simple, flavorful meals, many made in 30 minutes or less! All eaters are welcome, there is a little something here for everyone!

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Apparently yesterday was #nationalbananabread day. Apparently yesterday was #nationalbananabread day... I may be late, but I think national banana bread day should be every day 😉 Who’s with me?! 🍌🍞🍫
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GLUTEN-FREE VEGAN CHOCOLATE CHIP BANANA BREAD on the blog! Clickable link in bio @healthylittlevittles
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SWIPE for a video! 🎥👉🏻
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https://www.healthylittlevittles.com/chocolate-chip-banana-bread/
Foodie friends! Want to know how I went to this fr Foodie friends! Want to know how I went to this from that? to (SWIPE for before food photos 👉🏻🙈) It all started when I took a leap of faith and signed up for @foodtographyschool ! Not only did I learn photography that was specific to food, but I paid back the cost of the program before I even finished the course by booking by first paid collaboration!
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How @foodtographyschool jump-started my business:
- I have now been able to turn my hobby into a small business to help reach more people needing/seeking healthier alternatives
- I signed on with a prestigious management team- one that Sarah from @bromabakery herself is being represented by!
- I wrote a recipe book being sold worldwide and just finished up my second published book- doing the photography all on my own (and getting paid for it!)
- I have been featured on the cover of @simplyglutenfree the largest gluten-free magazine out there, 3 times!
- I was able to get into Mediavine advertising to help offset the costs of running a blog
- I was featured on the @laurenconrad blog twice!
- I continue to gain partnerships and long-term contracts with big brands like @bobsredmill @aldiusa @vitamix and more!
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Now, I don’t say these things to brag… I’m sharing these things because these things would not have happened if I hadn’t enrolled, regardless of that pit in my stomach not wanting to spend that much money. You guys, it has been MORE than worth it. I have also gained some really close foodie friends who took the course with me, and guess what?! They are all killing it too!
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@foodtographyschool is now open! 🎉 AND exciting news for this coming course is they’ve added almost double the material. Don’t wait, class starts MARCH 2nd! Here’s what you’ll learn:
- Fundamentals of food photography
- Composition
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Take that leap of faith if you’re feeling called to this work and sign up today! 𝐆𝐞𝐭 𝟏𝟓% 𝐛𝐲 𝐮𝐬𝐢𝐧𝐠 𝐜𝐨𝐝𝐞 𝐠𝐢𝐧𝐚 𝐚𝐭 𝐜𝐡𝐞𝐜𝐤𝐨𝐮𝐭! CLICKABLE LINK IN BIO https://foodtographyschool.com/?aff=HealthyLittleVittles
GRAIN-FREE CHURRO DONUT HOLES are here!!! I could GRAIN-FREE CHURRO DONUT HOLES are here!!! I could not be more excited about how these donut holes turned out. They are SO easy to make and are so soft made with the perfect combination of gluten-free, grain-free flours... they are flipping delicious people! #ad I used Let’s Do Organic cassava flour and coconut flour from @edwardandsons and some almond flour to keep these little gems grain-free. They are naturally sweetened with maple syrup and coconut sugar too! They make the most perfect breakfast any day of the week. Dunk in melted chocolate for extra churro vibes ✌🏻 Here's the recipe!

1 cup unsweetened almond milk
1 teaspoon apple cider vinegar
1/2 cup Let's Do Organic Coconut Flour from @edwardandsons
1 cup Let's Do Organic Cassava Flour from @edwardandsons
1/2 cup almond flour
1 teaspoon cinnamon
1/4 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup maple syrup

Cinnamon Sugar Coating
Spray oil
1/2 cup coconut sugar
1 teaspoon cinnamon

Chocolate Dipping Sauce
1 cup dark chocolate chips
1 teaspoon coconut oil

Preheat the oven to 350 degrees F. Combine the almond milk and apple cider vinegar in a bowl and set aside for about 5 minutes to create a "buttermilk". In a large bowl, whisk together the flours, cinnamon, salt, baking powder, and baking soda. Add the maple syrup and the "buttermilk" to the bowl with the flour mixture and stir to form a batter. Scoop a heaping tablespoon of batter into your hands and roll into balls and then place into a greased donut hole baking pan (or you can use a parchment lined baking sheet if you don't have one). Repeat until all batter is gone and then bake in the oven for 13-14 minutes. Remove from the oven and allow them to cool completely. Next, make the cinnamon sugar coating by whisking together the coconut sugar and cinnamon in a bowl. Spray the donut holes all the way around with the spray oil and then roll them in the cinnamon sugar coating. Serve with melted chocolate if desired. Best enjoyed the same day, store leftovers in an airtight container on your counter for up to 2 days.
Elevate your pesto pasta by adding olives to your Elevate your pesto pasta by adding olives to your pesto! This Olive Pesto Pasta is an easy and delicious way to add a little oomph to a traditional dish. This easy weeknight dish is so simple and it’s sure to be a real crowd pleaser on your next pasta night! I used lasagna noodles that I cut into strips for some fun textures 🤗
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Full recipe on the blog! Clickable link in bio @healthylittlevittles
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Shot for @mezzetta
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https://www.healthylittlevittles.com/olive-pesto-pasta/
Today is a good reminder that you are loved deeply Today is a good reminder that you are loved deeply and to love one another. Happy Valentine’s Day friends! 💗❤️
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“Do everything in love.” -1 Corinthians 16:14
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Sugar Cookies with Marble Icing RECIPE ON THE BLOG... CLICKABLE LINK IN BIO @healthylittlevittles
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https://www.healthylittlevittles.com/gluten-free-vegan-sugar-cookies-with-marble-icing/
NAAN BUTTER CAULIFLOWER 🧡💙 This recipe is ad NAAN BUTTER CAULIFLOWER 🧡💙 This recipe is adapted from the Butter Chicken dish you might be familiar with. The sauce is so rich and flavorful made vegan with coconut milk, vegan butter, ginger, garlic, Garam Masala, curry powder, turmeric, and a touch of maple syrup. I added diced onion, chickpeas and diced tomatoes to the sauce too.
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The naan breading is made with just 5 ingredients: almond flour, arrowroot powder, baking powder, dairy-free yogurt, salt, plus water, then you simply dip the cauliflower florets in the naan batter and bake in the oven for about 20 minutes until it starts to get crispy! While the naan cauliflower is baking, you make the sauce on the stovetop and then gently toss in the naan cauliflower and serve over rice! YUM!
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The full recipe is on the blog! Clickable link in bio @healthylittlevittles Happy Friday!
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https://www.healthylittlevittles.com/naan-butter-cauliflower/
🎉🎉 I did it! I turned in the manuscript for 🎉🎉 I did it! I turned in the manuscript for my book! 60 gluten-free, vegan dessert recipes!! This Lemon Poppy Seed Cake was the very last recipe I did... but I need your help deciding which photo to use. SWIPE for another option, do you like the green or neutral background? Comment below 👇🏻
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I cannot wait to share this book with you, I’m so proud of the recipes and I’m really happy with how the photos turned out, I hope you’ll love it too! Stay tuned for a release and pre-order date 🤗💗 Thanks for all your support! And a huge thanks to @pagestreetpublishing for the opportunity 🙏🏻
A perfect love-is-in-the-air recipe to share with A perfect love-is-in-the-air recipe to share with you for Valentine’s Day! These GLUTEN-FREE VEGAN SUGAR COOKIES WITH MARBLE ICING are so much fun and are definitely one of the best cookies I’ve ever made! ❤️💗 And despite their design they are really quite simple!
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In these sugar cookies I’m using my favorite gluten-free 1 to 1 baking flour from @bobsredmill #ad Read more about how to make these cookies with your loved ones at home and get the recipe on my blog! Clickable link in bio @healthylittlevittles #bakedwithbobs SWIPE for more photos! 👉🏻
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https://www.healthylittlevittles.com/gluten-free-vegan-sugar-cookies-with-marble-icing/
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