White Bean and Roasted Potato Salad

Food Service Search Staff

INGREDIENTS:2 lbs. small red-skinned potatoes, washed, quartered
2 Tbsps. olive oil
½ tsp. Kosher salt
¼ tsp. coarse ground black pepper
1 lb. cooked or canned Great Northern beans, drained, rinsed
1 cup celery, sliced
½ cup red onion, chopped
½ cup green onion, sliced
4 eggs, hard cooked, peeled, chopped
¼ cup roasted red peppers, chopped
½ cup creamy C'sar dressing
¼ cup honey mustard dressingDIRECTIONS:1. To Roast Potatoes: Preheat oven to 450°F. Place potatoes in a large bowl. Pour olive oil over and toss to coat all pieces evenly. Sprinkle with salt and pepper. Spread in a single layer on oiled baking sheets. Roast until tender and golden brown, 30 to 40 minutes. Cool.

2. Combine potatoes with beans and all remaining ingredients. Season with salt and pepper to taste. Chill thoroughly before serving.
NUTRITIONAL INFORMATION:Calories 102 (37.5% from fat); Fat 4.4g (sat. .45g); Protein 3.4g; Carbohydrates 13.2g; Sodium 161mg; Cholesterol 31mg; Fiber 2.2g
SERVINGS:24 servingsFrom:Submitted by John Pence Director Department of Housing and Dining Services, Manhattan, KS
PHOTO CREDIT:Photo Credit: IDAHO BEAN COMMISSION