| 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.
A Message from our Provider:
“God doesn’t want us to just feel gratitude, but for us to show it by giving thanks to God with our lives. #R.C. Sproul”