Potato and Bean Salad
Source of Recipe
chef at world recipes
2 lbs red potatoes
10 oz package of frozen baby lima beans,
cooked and drained
16 oz pinto or kidney beans, rinsed and drained
1 medium red onion, chopped
2 stalks celery, chopped
1 cup plain fat-free yogurt
4 Tbs red or white wine vinegar
1 Tbs Dijon style mustard
1/2 cup chopped fresh dill leaves
Salt and freshly ground pepper to taste
Cut the potatoes into chunks and boil until tender but firm. Drain
and allow to cool. Combine all ingredients in a large mixing bowl and
toss gently to coat the potatoes. Chill for at least one hour, or
serve at room temperature. Serves 6 to 8.
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