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ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 2 x ca. 450 g | Red potatoes; five large, about |
| 14 1/2 x ca. 30 g | Cooked black beans; rinsed and drained |
| 1/2 Tasse | red onion chopped |
| 1/2 x ca. 450 g | spinach leaves rinsed, drained |
| 1 mittel | Red bell pepper; cored and chopped |
| 2 Tasse | Cooked green beans; cold, Or about 16-ounces |
| 1 Tasse | yogurt plain, nonfat |
| 3 Esslöffel | cilantro fresh, minced |
| 3 Esslöffel | Minced fresh basil leaves |
| 2 Esslöffel | lemon juice |
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In a 5- to 6-quart pan, cover potatoes with water and bring to boiling on high heat; simmer until tender when pierced, about 30 to 35 minutes. Drain, let cool, and cut in 3/4-inch chunks into a bowl. Add black beans, onion and dressing; mix.
Line a platter with a few spinach leaves; sliver remainder. Mound cut spinach on a platter and top with potato salad; sprinkle with red peppers and surround with green beans. Salt to taste.
Dressing: combine yogurt (or use half-reduced-calorie mayonnaise) with herbs and juice.
Contacts (http://www. Dhs. Cahwnet. Gov/ps/cdic/cpl/) California. Project Lean; Po Box 942732, Ms-675; Sacramento, Ca 94234-7320. -Mc( kitpath@Earthlink. Net )BUster- 10/98
46mg]
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