Chived Bean and Potato Salad
 

Serves: 6

Preparation Time: 20 minutes

Ingredients

  • 8 - medium Yukon Gold potatoes
  • 1 cup - pinto beans, canned or cooked
  • 1 cup - adzuki beans, canned or cooked
  • 2 - stalks organic celery, chopped
  • 1 - carrot, grated
  • 1/2 - green pepper, chopped
  • 1/2 - red pepper, chopped
  • 4 tablespoons - chopped fresh chives
  • 2 tablespoons - low salt Dijon mustard
  • 1 1/2 tablespoons - Mrs. Dash
  • 2 teaspoons - dried parsley
  • 1/2-2/3 cup - low salt mayonnaise or Vegenaise
  • paprika (optional)
  • fresh or dried dill weed (optional)

Preparation

  • Cut potatoes in bite-sized pieces and boil, covered, for 10 minutes or until tender. Do not overcook.
  • Drain and let cool.
  • When potatoes are cool add rest of ingredients, except for mayonnaise, and carefully combine.
  • Add mayonnaise and carefully combine to cover all ingredients.
  • Sprinkle with paprika and dill if desired.

    May be served warm, or refrigerate to serve cold.

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