Kidney Bean and Potato Salad from Dinners in a Flash

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Kidney Bean and Potato Salad
This recipe provides a hearty flavor that everyone will love. Great for summertime picnics.

Serves 4

Ingredients

Qty	Unit	Ingredient

3	ea	Potatoes - medium
2	Can	Kidney Beans - 8 oz.
2	Tb	Olive oil
1	Tb	Red wine vinegar
2	ea	Carrots - large, grated
2	ea	Beets - medium, peeled
1	ea	Watercress (bunch)
6	Oz	Cabbage
1	Dash	Pepper
1	Dash	Salt

Instructions

Dice the unpeeled potatoes and add to boiling water. Cook until just tender, then drain. Meanwhile put the grated carrots and beets into a large bowl. Shred the watercress and cabbage and add to the bowl. Add kidney beans and drained potatoes. In a small bowl, add oil and vinegar and season to taste with salt and pepper. Drizzle over salad and mix well. Ready to serve.