Side Pannel
Peppered Potato and Two Bean Salad
Peppered Potato and Two Bean Salad
- Recipe Submitted by ADMIN on 09/26/2007
Category: Salads, Beans
Ingredients List
- 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
Directions
DRESSING
1 c Plain nonfat yogurt
3 tb Minced fresh cilantro
3 tb Minced fresh basil leaves
2 tb Lemon juice
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.
1 c Plain nonfat yogurt
3 tb Minced fresh cilantro
3 tb Minced fresh basil leaves
2 tb Lemon juice
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.
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