|2 pounds||Red potatoes; five large, about|
|14½ ounce||Cooked black beans; rinsed and drained|
|½ cup||Chopped red onion|
|½ pounds||Spinach leaves; rinsed and drained|
|1 medium||Red bell pepper; cored and chopped|
|2 cups||Cooked green beans; cold, OR about 16-ounces|
|1 cup||Plain nonfat yogurt|
|3 tablespoons||Minced fresh cilantro|
|3 tablespoons||Minced fresh basil leaves|
|2 tablespoons||Lemon juice|
In a 5- to 6-quart pan, cover potatoes with water and bring to boiling on high heat; simmer until tender when pierced, about 30 to 35 minutes. Drain, let cool, and cut in ¾-inch chunks into a bowl. Add black beans, onion and dressing; mix.
Line a platter with a few spinach leaves; sliver remainder. Mound cut spinach on a platter and top with potato salad; sprinkle with red peppers and surround with green beans. Salt to taste.
Dressing: combine yogurt (or use half-reduced-calorie mayonnaise) with herbs and juice.
Contacts () California. Project LEAN; PO Box 942732, MS-675; Sacramento, CA 94234-7320. -MC( kitpath@... )BUSTer- 10/98
Notes: [Per serving Calories 170; Fat 1g (3%cff); Cholesterol 1mg; Sodium 46mg]
Recipe by: Sunset Magazine and California Project LEAN Posted to EAT-LF Digest by Pat Hanneman <kitpath@...> on Oct 01, 1998, converted by MM_Buster v2.0l.
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