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Bean and Potato Salad

Enjoy this delicious salad made with beans and potatoes – a wonderful side dish.

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  • prep time 20 min
  • total time 50 min
  • ingredients 5
  • servings 8
 

Ingredients

4
small red potatoes, cut into 1-inch pieces
1
(15-oz.) can three-bean salad, undrained
1/2
cucumber, peeled if desired, chopped
1/4
cup chopped red onion
1/4
teaspoon salt

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Place potatoes in medium saucepan; add enough water to cover. Bring to a boil. Cook 10 to 15 minutes or until tender. Drain.
  • 2 In medium bowl, combine hot cooked potatoes with all remaining ingredients; mix well. Let stand at room temperature for 30 minutes, or cover and refrigerate overnight to blend flavors.
  • 1 Place potatoes in medium saucepan; add enough water to cover. Bring to a boil. Cook 10 to 15 minutes or until tender. Drain.
  • 2 In medium bowl, combine hot cooked potatoes with all remaining ingredients; mix well. Let stand at room temperature for 30 minutes, or cover and refrigerate overnight to blend flavors.

EXPERT TIPS

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Expert Tips

Use small, “size B” potatoes for this salad. If the peels are tender, leave them on.

Red potatoes are slightly waxy in texture, so they retain their shape in salads.

Sweeten this salad with a bit of sugar and freshen it with a garnish of chopped fresh parsley.

For a main dish salad add cubed cooked chicken, turkey or ham.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1/2 Cup
Calories
90
(
Calories from Fat
0),
% Daily Value
Total Fat
0g
0%
(Saturated Fat
0g,
0%
),
Cholesterol
0mg
0%;
Sodium
290mg
290%;
Total Carbohydrate
20g
20%
(Dietary Fiber
3g
3%
  Sugars
5g
5%
),
Protein
3g
3%
;
% Daily Value*:
Vitamin A
4%;
Vitamin C
15%;
Calcium
4%;
Iron
6%;
Exchanges:
1 Starch; 1 Other Carbohydrate; 1 Vegetable;
*Percent Daily Values are based on a 2,000 calorie diet.