Title: Garbanzo-Potato Salad
Categories: Lowfat Salad Bean
Yield: 4 Servings

2	lb	Tiny red potatoes, quartered
		And cooked until soft
1	cn	Garbanzo beans
1		Red bell pepper, chopped
		Fine
1	bn	Green onions, chopped
3		Carrots, grated
2	lg	Jalopeno peppers, chopped
		Very fine
		All the cloves from a head
		Garlic, chopped very fine

Now here is how the sauce was made: I sliced a half pound of mushrooms and sauteed them in 2 tbl of balsamic vinegar. As they were cooking I blended together in the cuisinart a half package of that Mori-Nu tofu, a can (drained) of artichoke hearts and a bunch of basil and oregano from the garden. Then I added this mixture to the mushrooms and let it cook for a while longer. I mixed it in with the other ingredients and then added salt and pepper to taste.

Date: Wed, 15 Jun 94 07:45:15 PDT From: tachyon@cats.ucsc.edu (Tane' Tachyon)

Converted to MM format by Dale & Gail Shipp, Columbia Md. From: Dale Shipp Date: 23 Dec 96 National Cooking Echo Ä

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