Contributed By: DCC
Dairy Council of California
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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 can help make it
Nutrition Content: High Fiber
Holiday: July 4th
Meal Type: Entree
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.
Cook's Notes
Nutrition 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