Recipe - Peppered Potato And Two Bean Salad

2 pound Red potatoes; five large,
about
14 One half ounce Cooked black beans; rinsed
and drained
One half cup Chopped red onion
One half pound Spinach leaves; rinsed and
drained
1 md Red bell pepper; cored and
chopped
2 cup Cooked green beans; cold, OR
about 16ounces

DRESSING
1 cup Plain nonfat yogurt
3 tablespoon Minced fresh cilantro
3 tablespoon Minced fresh basil leaves
2 tablespoon Lemon juice

In a 5 to 6quart 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 3/4inch 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 halfreducedcalorie mayonnaise) with
herbs and juice.

Contacts (http://www.dhs.cahwnet.gov/ps/cdic/cpl/) California. Project
LEAN; PO Box 942732, MS675; Sacramento, CA 942347320. 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 EATLF Digest by Pat Hanneman kitpath@earthlink.net on Oct 01,
1998, converted by MM_Buster v2.0l.