Potato and Bean Salad

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                            FOOD FUNNY
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This one from Rosemary Zwick actually sounds like a pretty good idea:

"I'm prescribing these pills for you," said the doctor to the
overweight patient, who tipped the scales at about three
hundred pounds. "I don't want you to swallow them. Just
spill them on the floor twice a day and pick them up, one at a time."

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                            TODAY'S RECIPE
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If everybody loves potato salad, and everybody loves beans,
then everybody is going to love this dish. Try it the next time
you grill hamburgers, steaks, or "throw a prawn on the barby";
take it on your next picnic, or bring it to the next church social.
You don't even have to tell people it's low in fat.

Potato and Bean Salad

2 lbs (900 g) red potatoes
10-oz (280 g) package of frozen baby lima beans, cooked and drained
16-oz (450 g) can pinto or kidney beans, rinsed and drained
1 medium red onion, chopped
2 stalks celery, chopped
1 cup (250 ml) plain fat-free yogurt
1/4 cup (60 ml) red or white wine vinegar
1 Tbs (15 ml) Dijon style mustard
1/2 cup (125 ml) chopped fresh dill leaves
Salt and freshly ground black pepper to taste

Cut the potatoes into chunks and boil until tender but firm.
Drain and allow to cool. Combine all ingredients in a large
mixing bowl and toss gently to coat the potatoes. Chill for
at least one hour, or serve at room temperature.
Serves 6 to 8.
Received on Wed Nov 10 09:05:12 2010