Picnic Bean and Potato Salad

Sass Muffin

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1/2 lb small red potatoes, quartered
1/2 c tomato/vegetable juice (V8)
2 T red wine vinegar
1 T Dijon mustard
1 T olive oil
1/2 c chopped fresh basil
1/2 t black pepper
2 c cherry tomatoes- halved
1 yellow bell pepper- chopped
1 red onion, halved and thinly sliced
1 15 oz can red kidney beans- rinsed well and drained
8 oz fat free mozzarella cheese- cubed

Cook the potatoes in a large pot of boiling water until tender, then drain.

Whisk together the tomato juice, vinegar, mustard, oil, basil, and black pepper in a large bowl.

Add the drained potatoes to the dressing and toss to coat well. Add the tomatoes, bell pepper, onion, beans and mozzarella cheese then toss again.

Good at room temp or chilled.
 
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