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Potato and Bean Salad


2 lbs red potatoes
1 package (10 oz) of frozen baby lima beans, cooked and drained
1 can (16 oz) pinto or kidney beans, rinsed and drained
1 medium red onion, chopped
2 stalks celery, chopped
1 cup plain yogurt
4 Tbs red or white wine vinegar
1 Tbs Dijon style mustard
1/2 cup chopped fresh dill leaves
Salt and freshly ground pepper to taste

Cut the potatoes into chunks and boil until tender but firm. Drain and allow to cool. Combine all ingredients in a large mixing bowl and toss gently to coat the potatoes. Chill for at least one hour, or serve at room temperature.

Yield: 6 to 8 Serving

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