Mushroom-Potato Salad with White Beans
4 servings—Dairy-free 5 points

For an even smokier flavor, grill fresh red bell peppers and the mushrooms for this satisfying salad.

1 lb. small white or Yukon gold potatoes, quartered
8 oz. mushrooms, preferably cremini, quartered
2 Tbs. olive oil, preferably extra-virgin
1/4 tsp. salt
1/ 4 tsp. freshly ground pepper
4-oz. jar roasted red bell peppers in water, drained and chopped
2 small cloves garlic, very thinly sliced
1 Tbs. cider vinegar
1 cup canned cannellini (white kidney) beans, rinsed and drained
1/4 cup chopped fresh basil
In medium saucepan, combine potatoes and cold water to cover. Bring to a boil, reduce heat and simmer until tender, about 12 minutes. Drain well. Transfer to large bowl and set aside.

Meanwhile, preheat broiler. In medium bowl, toss mushrooms with 1 tablespoon oil 1/8 teaspoon salt and 1/8 teaspoon ground pepper. Place on broiler pan and cook, turning occasionally, until nicely colored and tender, about 6 minutes. Set aside.

In small saucepan, combine pepper strips, garlic and remaining 1 tablespoon oil. Cook gently over medium-low heat, stirring, 5 minutes. Remove from heat and stir in vinegar, remaining 1/8 teaspoon salt and remaining 1/8 teaspoon pepper.

Add red pepper mixture to potatoes along with broiled mushrooms, beans and basil. Toss gently to blend and serve.

PER serving: 265 CAL; 9 G PROT; 7 TOTAL FAT (1 SAT. FAT); 44 G CARB.; CHOL; 146 MG SOD.; 8 FIBER