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Roasted Potato & Bean Salad

Roasted Potato & Bean Salad recipe
photo by:kraft
Warm roasted potatoes are tossed with garbanzo beans, bell peppers, green onions, bacon and a mustardy Italian dressing for a sensational side salad.
time
prep:
25 min
total:
50 min
servings
total:
12 servings
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What You Need

3/4
cup  KRAFT Italian Dressing
1/4
cup  GREY POUPON Dijon Mustard
2
lb.  red potatoes, cut into 1-inch cubes
1
can  (15 oz.) chickpeas (garbanzo beans), drained, rinsed
1
large  red bell pepper, chopped
3
 green onions, sliced (about 1/3 cup)
1
pkg.  (8 oz.) OSCAR MAYER Bacon, cooked, crumbled

Make It

PREHEAT oven to 425°F. Beat dressing and mustard with wire whisk until well blended. Add 1/4 cup of the dressing mixture to potatoes; toss to coat. Set remaining dressing mixture aside. Spread potatoes into lightly greased 15x10x1-inch baking pan.

BAKE 20 to 25 min. or until potatoes are tender.

COMBINE beans, peppers, onions and bacon in large bowl. Drizzle with remaining dressing mixture; mix lightly. Gently stir in warm potatoes. Serve warm.

Kraft Kitchens Tips

Substitute
Prepare as directed, using GREY POUPON Savory Honey Mustard.
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