Name: Peppered Potato and Two Bean Salad
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

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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