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Bean and Potato Salad

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Bean and Potato Salad
  • Prep 20 min
  • Total 50 min
  • Ingredients 5
  • Servings 8
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Enjoy this delicious salad made with beans and potatoes – a wonderful side dish.
Updated Dec 19, 2010

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

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.

Tips from the Pillsbury Kitchens

  • tip 1
    Use small, “size B” potatoes for this salad. If the peels are tender, leave them on.
  • tip 2
    Red potatoes are slightly waxy in texture, so they retain their shape in salads.
  • tip 3
    Sweeten this salad with a bit of sugar and freshen it with a garnish of chopped fresh parsley.
  • tip 4
    For a main dish salad add cubed cooked chicken, turkey or ham.

Nutrition Information

90 Calories, 0g Total Fat, 3g Protein, 20g Total Carbohydrate, 5g Sugars

Nutrition Facts

Serving Size: 1/2 Cup
Calories
90
Calories from Fat
0
Total Fat
0g
0%
Saturated Fat
0g
0%
Cholesterol
0mg
0%
Sodium
290mg
12%
Total Carbohydrate
20g
7%
Dietary Fiber
3g
12%
Sugars
5g
Protein
3g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
15%
15%
Calcium
4%
4%
Iron
6%
6%
Exchanges:
1 Starch; 1 Other Carbohydrate; 1 Vegetable;
*Percent Daily Values are based on a 2,000 calorie diet.
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