Potato, Bean and Chile Salad

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Potato, Bean and Chile Salad

Potato, Bean and Chile Salad
Number of Servings: 8 Total Preparation Time: less than 15 minutes
Actual Cooking Time: 15 to 30 minutes Source: Dairy Council of California
Food Groups: Vegetables, Protein
Holiday: July 4th
Main Ingredient: Bean & Legume
Meal Type: Dinner Entrée
Nutrition Content: Good Source of Fiber
Origin: American
Special Features: Kids Can Help Make It


1/3 cup white wine Vinegar
3 tablespoons Olive oil or oil
1 Garlic clove, crushed
1 to 3 teaspoons Sugar
1/4 teaspoon Salt
1/8 to 1/4 teaspoon crushed red Pepper flakes

8 to 10 small new red Potatoes, cut into eighths
1/2 cup chopped Onion
1/2 cup chopped green bell Pepper
1/2 cup chopped Celery
2 to 3 yellow Chile peppers, seeded, chopped
1 (15.5-ounce) can dark or light red Kidney beans, drained, rinsed


In small jar with tight-fitting lid, combine all dressing ingredients; shake well. Set aside.
Cook potatoes in small amount of salted boiling water until fork tender. Drain well.
In large bowl, combine potatoes and remaining salad ingredients; stir gently. Pour dressing over salad; toss to coat. Cover; refrigerate at least 2 hours.

Nutrient Information
Calories: 137
Total Fat: 5 g
Saturated Fat: 1 g
Polyunsaturated Fat: 0 g
Monounsaturated Fat:
Sodium: 516 mg
Carbohydrates: 18 g
Protein: 5.6 g
Fiber: 6 g
Vitamin A:
Vitamin C:
Calcium: 16 mg

Cook's Notes:

Use low sodium beans to cut the salt in this dish.