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Peppered Potato And Two Bean Salad

January 28, 2023

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) ---------------------------------------------- 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