Try this Peppered Potato and Two Bean Salad recipe, or contribute your own.
Suggest a better descriptionIn 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
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Serving Size: 1 Serving (257g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 31 | ||
Calories from Fat: 1 (3%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.1g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0.6mg | 0 % | |
Sodium 16.6mg | 1 % | |
Potassium 73mg | 2 % | |
Total Carbohydrate 6.6g | 2 % | |
Dietary Fiber 0.1g | 1 % | |
Sugars, other 6.4g | ||
Protein 1.3g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 31
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