salad and dressings

Potato and Bean Salad

Perfect for serving with your favourite main dishes, this simple side salad of potatoes, green beans and red kidney beans is full of texture, colour and Tex-Mex flavour.
230
CALORIES
7
INGREDIENTS

INGREDIENTS

  • 1/4 cup (62.5 mililiter) vegetable oil
  • 2 tablespoon (30 mililiter) lime juice
  • 1/4 cup (62.5 mililiter) tomato juice
  • 3 tablespoon (45 mililiter) Tex Mex
  • 2 pounds (1000 gram) potatoes, cut in 1 inch (2.5 cm) cubes
  • 1/4 pound (125 gram) fresh green beans, trimmed and sliced
  • 19 fluid ounce (570 mililiter) red kidney beans, rinsed and drained

Preparation

  • 1 In small bowl, make dressing by whisking together vegetable oil, lime juice, tomato juice and Club House Tex Mex Signature Blend. Set aside.
  • 2 In large pot of boiling water, cook potatoes until fork tender, about 20 minutes. Drain and transfer to large salad bowl.
  • 3 Add green beans and red kidney beans. Pour on reserved dressing and gently toss to mix.
  • 4 May be served warm or cold.

NUTRITION INFORMATION

(per Serving)

Nutrition information coming soon.

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