| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | California | Beans, Potato, Salads | 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 | Red bell pepper, cored and | |
| chopped | ||
| 2 | c | Cooked green beans, cold OR |
| about 16-ounces | ||
| 1 | c | Plain nonfat yogurt |
| 3 | T | Minced fresh cilantro |
| 3 | T | Minced fresh basil leaves |
| 2 | T | Lemon juice |
INSTRUCTIONS
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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Nutrition (calculated from recipe ingredients)
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Calories: 204
Calories From Fat: 34
Total Fat: 3.9g
Cholesterol: 15.9mg
Sodium: 496.1mg
Potassium: 443.8mg
Carbohydrates: 30.4g
Fiber: 10.2g
Sugar: 1g
Protein: 14.2g