Title: Peppered Potato and Two Bean Salad
Categories: Salads, Potato, Beans
Yield: 8 Servings

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

----------------------------------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.

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 on Oct 01,
1998, converted by MM_Buster v2.0l.