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Recipe of the Day
Summer Fruit Kabobs with Yogurt Dip
A kid-friendly summer snack they could make themselves!
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Yield: Serves 6. Each serving: 1 cup
Recipes
Three Bean Potato Salad
| Nutrition Information | |
| Calories: | 177 |
| Total Fat: | 0.5g |
| Saturated Fat: | 0g |
| Trans Fat: | 0g |
| Cholesterol: | 0mg |
| Sodium: | 172mg |
| Carbohydrates: | 36.5g |
| Dietary Fiber: | 7g |
| Sugars: | 2g |
| Protein: | 7.5g |
| Vitamin A: | 145iu (2%) |
| Vitamin C: | 8mg (13%) |
| Calcium: | 44mg (4%) |
| Iron: | 2mg (11%) |
Serve this salad warm or cold. It is a meal in itself.
2 medium baking potatoes
2 cups frozen green beans
1 cup cooked kidney beans, drained and rinsed
1 cup black beans, drained and rinsed
1/2 cup fat-free mayonnaise
1/4 cup minced red onion
1/4 cup minced celery
3 tablespoon red wine vinegar
1/4 teaspoon black pepper to taste
Wash, peel and dice the potatoes. Place them in a large pan and cover with water. Bring to a boil over high heat then reduce to a simmer. Cook until potatoes are fork tender, about 20 minutes then add the green beans. Drain potatoes and beans in a colander.
Meanwhile, add the rest of the ingredients to a large mixing bowl and stir well. Fold the warm potatoes and green beans into this mixture; fold together and refrigerate until ready to serve.
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