Classic Warm Potato & Bean Salad Recipe

INGREDIENTS

16 small red new potatoes, halved 1 large green or red bell pepper, cut into 1-inch squares 3 tablespoons Italian dressing, divided 1 can (15 ounces) kidney or pinto beans, rinsed and drained 2 large green onions with tops, chopped 1 teaspoon dried parsley flakes

PREPARATION:

1. Prepare barbecue grill for direct cooking.
2. Place potatoes in large saucepan; cover with water. Bring potatoes to a boil over high heat. Cook 9 minutes or until barely fork-tender. Drain; rinse under cold running water.
3. Alternately thread potatoes and bell pepper on 4 long metal skewers, or place on vegetable grilling grid. Brush 2 tablespoons dressing evenly over vegetables.
4. Place skewers on barbecue grid. Grill, on covered grill, over hot coals 10 minutes or until potatoes are tender, turning skewers halfway through grilling time.
5. Meanwhile, combine remaining 1 tablespoon dressing, beans, green onions and parsley in large serving bowl. Remove vegetables from skewers into bowl; toss well. Serve immediately.

Serving Suggestion Sliced tomatoes and green chili cornbread make a great accompaniment to this salad. Tip Use canned whole white potatoes, cut into halves. No need to parboil; just skewer with bell pepper squares. This recipe appears in: Salads NUTRITIONAL INFORMATION: Protein 8 g Fiber 9 g Carbohydrate 58 g Saturated Fat 1 g Total Fat 6 g Calories from Fat 18 % Calories 304 Sodium 537 mg DIETARY EXCHANGE: Fat 1 Starch 4