Chived Bean and Potato Salad
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 tablespoon Mrs. Dash
2 teaspoons dried parsley
1/2-2/3 cup low salt mayonnaise or Vegenaise (a vegan alternative-may be found in health food stores)
fresh or dried dill weed (optional)
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.
*No need to peel potatoes if organic
Calories 319; Protein 10 g; Carbohydrates 60 g; Total Fat 5.5 g; Saturated Fat 0.1 g; Cholesterol 5 mg; Sodium 255 mg; Fiber 9.2 g; Beta-Carotene 950 ug; Vitamin C 37 mg; Calcium 58 mg; Iron 3.5 mg; Folate 139 ug; Magnesium 87 mg; Zinc 1.5 mg; Selenium 2.6 ug