Peppered potato and two bean salad

Yield: 8 Servings

Measure Ingredient
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

DRESSING

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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