This savory potato salad is particularly hearty, thanks to a trio of beans: red kidney, garbanzo and yellow.
What You Need
Original recipe yields 8 servings
1-1/2 lb. red potatoes (about 5), peeled, cut into 1-inch cubes
1/2 cup KRAFT Tuscan House Italian Dressing
2 Tbsp. GREY POUPON Dijon Mustard
1 can (15.5 oz.) chickpeas (garbanzo beans), rinsed
1 can (15 oz.) red kidney beans, rinsed
1 can (14.5 oz.) yellow beans, rinsed
1 small red onion, finely chopped
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Let's Make It
Cook potatoes in boiling water in saucepan 15 min. or until tender; drain. Cool.
Meanwhile, whisk dressing and mustard in bowl until blended.
Combine potatoes, beans and onions in large bowl. Add dressing mixture; toss to evenly coat.
Increasing Fiber in Your Diet
Want to get more fiber into your diet? Eat beans as a tasty side dish, or add them to soups, stews, casseroles or salads.
How to Test Potatoes for Doneness
To test potatoes for doneness, insert a fork deep into the centers of the potatoes - there should be no resistance.
Before you toss out that almost empty jar of mustard, use it to mix your favorite marinade. Simply add your favorite marinade ingredients to the mustard jar, cover and shake. Voilà! You've cleaned the sides of the jar while adding a piquant mustard flavor.
Calories From Fat
% Daily Value*
Total Fat 8g
Saturated Fat 1g
Trans Fat 0g
Total Carbohydrates 38g
Dietary Fibers 8g
* Percent Daily Values are based on a 2,000 calorie diet.
8 servings, 3/4 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.