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Peppered potato and two-bean salad.

Sally Vog, Springfield, Oregon

5 large (about 2 lb. total) red thin-skinned

potatoes, scrubbed

1 can (141/2 oz.) black beans, rinsed

and drained 1/2 cup chopped red onion

Dressing (recipe follows) 1/2 pound spinach leaves, rinsed

and crisped

1 medium-size (6 oz.) red bell

pepper, stemmed, seeded, and


4 cups (about 1 lb.) cold, cooked

green beans


In a 5- to 6-quart pan, cover potatoes with water and bring to boiling on high heat; simmer until potatoes are tender when pierced, 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 platter and top with potato salad; sprinkle with red pepper and surround with green beans. Salt to taste. Serves 8.

Per serving: 173 cal.; 7.9 g protein: 0.8 a fat (0.1 g sat.); 35 g carbo.; 140 mg sodium; 0.6 mg chol.

Dressing. Combine 1 cup unflavored nonfat yogurt (or use half reduced-calorie mayonnaise); 3 tablespoons each minced fresh cilantro (coriander) and minced fresh basil leaves; and 2 tablespoons lemon juice.
COPYRIGHT 1992 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1992 Gale, Cengage Learning. All rights reserved.

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Title Annotation:Sunset's Kitchen Cabinet; recipe
Author:Vog, Sally
Article Type:Column
Date:Jul 1, 1992
Previous Article:Cool chicken platter with mustard sauce.
Next Article:Stir-fried beef with bean sprouts.

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