Directions:
- Cut potatoes into 1/2-in. slices; cut each slice into four pieces. Place in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Meanwhile, place beans in a small saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 8-10 minutes or until crisp-tender. Drain potatoes and beans.
- In a large bowl, combine the red pepper, corn, celery, carrot, onions and cheese. Add potatoes and beans. In a small bowl, whisk the vinaigrette ingredients. Pour over vegetables; toss to coat. Serve at room temperature or chilled. Yield: 12 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 300.37 Kcal (1258 kJ) | ||
| Calories from fat | 178.28 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.81g | 30% | |
|---|---|---|---|
| Cholesterol | 26.03mg | 9% | |
| Sodium | 619.85mg | 26% | |
| Potassium | 457.53mg | 10% | |
| Total Carbs | 20.67g | 7% | |
| Sugars | 4.32g | 17% | |
| Dietary Fiber | 2.71g | 11% | |
| Protein | 10.69g | 21% | |
| Vitamin C | 22.8mg | 38% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 1.4mg | 8% | |
| Calcium | 265.5mg | 27% | |
| Amount Per 100 g | |||
| Calories | 169.6 Kcal (710 kJ) | ||
| Calories from fat | 100.66 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.18g | 30% | |
|---|---|---|---|
| Cholesterol | 14.69mg | 9% | |
| Sodium | 349.98mg | 26% | |
| Potassium | 258.33mg | 10% | |
| Total Carbs | 11.67g | 7% | |
| Sugars | 2.44g | 17% | |
| Dietary Fiber | 1.53g | 11% | |
| Protein | 6.04g | 21% | |
| Vitamin C | 12.9mg | 38% | |
| Iron | 0.8mg | 8% | |
| Calcium | 149.9mg | 27% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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