Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 1/2 lb Yukon gold potatoes, peeled

-------------------%%%%% DRESSING %%%%%------------------------
1/4 c Red wine vinegar 1 tb Fresh chopped basil
2 Garlic cloves, minced 1/2 ts EACH salt and pepper
1 ts Dijon mustard 1/8 ts EACH chili powder and ground
1/4 c Canola oil -cumin
1 ts Sesame oil

--------------------%%%%% SALAD %%%%%-------------------------
1 ea Red, orange and yellow bell 1 lg Ripe avocado, peeled and
-peppers, seeded and diced -sliced
14 oz Tin of red kidney beans, 1/4 c Shredded fresh basil
-rinsed and drained

Cook potatoes until fork tender, drain, cool and cut into bite sized
chunks. Mix in remaining salad ingredients. Whisk together the
dressing ingredients, pour over salad, toss gently to coat. Chill
salad for at least 1 to 1-1/2 hours to allow flavours to blend.
Sprinkle fresh basil on top as garnish. Makes 6-8 servings.

For more authentic taste and looks, roast peppers until skin is
charred, peel off blackened skin and then cut into chunks.

Origin: Adapted from a recipe in Appeal, Spring 1995. Shared by:
Sharon Stevens, Mar/95.

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