Meals Matter

Potato, Bean and Chile Salad

Contributed By: DCC
Dairy Council of California

Ingredients

Dressing:

1/3 cup White wine vinegar

3 tablespoons Olive oil or oil

1 Garlic clove, crushed

1 to 3 teaspoons Sugar

1/4 teaspoon Salt

1/8 to 1/4 teaspoon Crushed red pepper flakes

Salad:

8 To 10 small new red potatoes, cut into eighths

1/2 cup Chopped onion

1/2 cup Chopped green bell pepper

1/2 cup Chopped celery

2 To 3 yellow chile peppers, seeded, chopped

1 (15.5-ounce) can Dark or light red kidney beans, drained, rinsed

Preparation

In small jar with tight-fitting lid, combine all dressing ingredients; shake well. Set aside.

Cook potatoes in small amount of salted boiling water until fork tender. Drain well.

In large bowl, combine potatoes and remaining salad ingredients; stir gently. Pour dressing over salad; toss to coat. Cover; refrigerate at least 2 hours.

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Recipe Details

Total Preparation Time: Less than 15 minutes
Ingredients: Bean & Legume
Actual Cooking Time: 15 to 30 minutes
Number of Servings: 8
Origin: American
Special Features: Kids Love It
Nutrition Content: High Fiber
Holiday: July 4th
Meal Type: Entree

Nutrient Information

Calories: 137
Total Fat: 5 g
Saturated Fat: 1 g
Polyunsaturated Fat: 0 g
Carbohydrates: 18 g
Protein: 5.6 g
Sodium: 516 mg
Fiber: 6 g