If you like spicy food, use spicy tomato-vegetable juice in the tomato-mustard salad dressing.
3/4 pound small red potatoes, quartered
3/4 cup tomato-vegetable juice
2 tablespoons red wine vinegar
1 tablespoon Dijon mustard
1 tablespoon vegetable oil, such as olive or canola oil
1/3 cup chopped fresh basil
1/2 teaspoon black pepper
2 cups cherry tomatoes, halved
1 yellow bell pepper, cut into 1/2-inch squares
1 red onion, halved and thinly sliced
1 can (15 ounces) red kidney beans, rinsed and drained
8 ounces fat-free mozzarella cheese, cut into 1/2-inch cubes
1. In a large pot of boiling water, cook the potatoes until tender, about 10 minutes. Drain well.
2. Meanwhile, in a large bowl, whisk together the tomato-vegetable juice, vinegar, mustard, oil, basil, and black pepper.
3. Add the potatoes to the dressing and toss to coat. Add the tomatoes, bell pepper, onion, beans, and mozzarella, and toss again. Serve at room temperature or chilled. Makes 4 servings
Dilled White Bean & Potato Salad Use cannellini beans instead of red kidney beans and minced fresh dill instead of basil. Substitute white wine vinegar for the red.
Good source of: calcium, fiber, folate, potassium, vitamin B6, vitamin C
If you are carefully watching your sodium, be sure to read this before preparing this recipe: Sodium Intake and Salt in Recipes
From The Johns Hopkins Cookbook Library: Recipes for a Healthy Heart, edited by Simeon Margolis, M.D., Ph.D. and Lora Brown Wilder, Sc.D., M.S., R.D.