Browse Recipes
- Appetizer
- Asian Dishes
- Atkins
- Beans
- Beverages
- Biggest Loser
- Bread
- Breakfast
- Crock Pot
- Desserts
- Diabetic
- Entrees
- Fruit
- Gluten Free
- Grains
- Holiday
- Lean Meat and Poultry
- Lunch and Light Dinners
- Make-Ahead Meals
- Mexican Dishes
- Milk Group
- Pasta
- Quick Meals
- Salad Dressings
- Salads
- Sauces and Condiments
- Seafood
- Side Dishes
- Snacks
- Soups
- Vegetables
- Vegetarian
Home 
Recipes
Yield: 4. 1-1/4 cups per serving
Recipes
2 Bean Potato Salad
| Nutrition Information | |
| Calories: | 190 |
| Total Fat: | 0.5g |
| Saturated Fat: | 0g |
| Trans Fat: | 0g |
| Cholesterol: | 0mg |
| Sodium: | 370mg |
| Carbohydrates: | 41g |
| Dietary Fiber: | 8g |
| Sugars: | 6g |
| Protein: | 6g |
| Vitamin A: | 300iu (6%) |
| Vitamin C: | 30mg (50%) |
| Calcium: | 80mg (8%) |
| Iron: | 2.7mg (15%) |
Serve this entree salad warm or chilled. It contains 8 grams of fiber per portion.
2 medium baking potatoes, peeled and diced
3 cups frozen french-cut green beans
1-8 oz. can kidney beans, drained and rinsed
1/4 cup sliced green onions
1/4 cup sliced green pepper
1/3 cup nonfat mayonnaise
1/4 cup balsamic vinegar
1 Tbsp prepared mustard
Place potatoes into large sauce pan and cover with water. Bring to a boil, reduce to a simmer and cook uncovered until tender- about 10-20 minutes. Turn heat off and add frozen green beans. Stir and allow to sit for one minute. Drain off excess water and place into a large mixing bowl.
Add the rest of the ingredients to the large mixing bowl with the potatoes and mix well. Serve salad warm or chill until ready to serve.
Serving ideas: serve on top of lettuce leaves garnished with sliced tomato and steamed carrots.
User rating
User Feedback
(Page 0 of 1, 0 total comments)There is no user feedback yet, leave yours below!