| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | California | Salads, Potato, Beans | 8 | Servings |
INGREDIENTS
| 2 | lb | Red potatoes; five large, about |
| 14 1/2 | oz | Cooked black beans; rinsed and drained |
| 1/2 | c | Chopped red onion |
| 1/2 | lb | Spinach leaves; rinsed and drained |
| 1 | md | Red bell pepper; cored and chopped |
| 2 | c | Cooked green beans; cold, OR about 16-ounces |
| 1 | c | Plain nonfat yogurt |
| 3 | tb | Minced fresh cilantro |
| 3 | tb | Minced fresh basil leaves |
| 2 | tb | Lemon juice |
INSTRUCTIONS
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 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 <kitpath@earthlink.net> on Oct 01, 1998, converted by MM_Buster v2.0l.
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