Peppered Potato And Two Bean Salad Recipe

Peppered Potato And Two Bean Salad Recipe

Yield: 8 Servings
Recipe by luhu.jp

Ingredients:
2 lbs: Red potatoes, five large, about
14 1/2 ounce: Cooked black beans, rinsed and drained
1/2 cup: Chopped red onion,
1/2 lbs: Spinach leaves, rinsed and drained
1 medium: Red bell pepper, cored and chopped
2 cup: Cooked green beans, cold, OR about 16-ounces

DRESSING
1 cup: Plain nonfat yogurt,
3 tbsp: Minced fresh cilantro,
3 tbsp: Minced fresh basil leaves,
2 tbsp: Lemon juice,

Directions:

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 3/4-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 (http://www.dhs.cahwnet.gov/ps/cdic/cpl/) California. Project
LEAN; PO Box 942732, MS-675; Sacramento, CA 94234-7320. -MC(
kitpath@Earthlink.net )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 on Oct 01,
1998, converted by MM_Buster v2.0l.


Source from luhu.jp