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Bean and Potato Salad

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Bean and Potato Salad
  • Prep Time 20 min
  • Total Time 50 min
  • Servings 8
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Enjoy this delicious salad made with beans and potatoes – a wonderful side dish.

Ingredients

4
small red potatoes, cut into 1-inch pieces
1
(15-oz.) can three-bean salad, undrained
1/2
cucumber, peeled if desired, chopped
1/4
cup chopped red onion
1/4
teaspoon salt

Directions

  • 1 Place potatoes in medium saucepan; add enough water to cover. Bring to a boil. Cook 10 to 15 minutes or until tender. Drain.
  • 2 In medium bowl, combine hot cooked potatoes with all remaining ingredients; mix well. Let stand at room temperature for 30 minutes, or cover and refrigerate overnight to blend flavors.
Tips  

Use small, “size B” potatoes for this salad. If the peels are tender, leave them on.

Red potatoes are slightly waxy in texture, so they retain their shape in salads.

Sweeten this salad with a bit of sugar and freshen it with a garnish of chopped fresh parsley.

For a main dish salad add cubed cooked chicken, turkey or ham.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1/2 Cup
Calories
90
(
Calories from Fat
0
)
Daily Value
Total Fat
0g
0%
(
Saturated Fat
0g
0%
)
Cholesterol
0mg
0%
Sodium
290mg
12%
Total Carbohydrate
20g
7%
(
Dietary Fiber
3g
12%
,
Sugars
5g
)
Protein
3g
Daily Value*:
Vitamin A
4%
4%
Vitamin C
15%
15%
Calcium
4%
4%
Iron
6%
6%
Exchanges:
1 Starch; 1 Other Carbohydrate; 1 Vegetable;
*Percent Daily Values are based on a 2,000 calorie diet.
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