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Warm Potato, Soybean, and Cucumber Salad

Yield 5 servings (serving size: 1 cup)
Look for frozen soybeans in Asian markets and some health-food stores.

Ingredients

  • Salad:
  • 3 3/4 cups cubed red potato (about 1 pound)
  • 1 cup frozen soybeans, thawed
  • 1 cup vertically sliced red onion
  • 3/4 cup cubed seeded peeled cucumber
  • Dressing:
  • 1/4 cup red wine vinegar
  • 1 tablespoon minced peeled fresh ginger
  • 1 tablespoon Dijon mustard
  • 1 tablespoon olive oil
  • 1 teaspoon sugar
  • 1/4 teaspoon black pepper
  • 1 garlic clove, minced

Nutrition Information

  • calories 184
  • caloriesfromfat 30 %
  • fat 6.2 g
  • satfat 0.9 g
  • monofat 2.8 g
  • polyfat 2.1 g
  • protein 7.8 g
  • carbohydrate 26 g
  • fiber 2 g
  • cholesterol 0.0 mg
  • iron 2.2 mg
  • sodium 48 mg
  • calcium 49 mg

How to Make It

  1. To prepare salad, steam potato and soybeans, covered, 12 minutes or until tender. Combine potato mixture, onion, and cucumber in a large bowl.

  2. To prepare dressing, combine vinegar and remaining ingredients in a bowl; stir with a whisk until well-blended. Pour over the potato mixture, tossing to coat.