ROASTED POTATO & BEAN SALAD

Roasted Potato & Bean Salad image

Three cheers for this hearty roasted potato salad! It's got bacon. (Yay!) It serves a crowd. (Yay!) And it only takes 25 minutes of prep time. (Woo-hoo!)

Provided by My Food and Family

Categories Home

Time 50m

Yield Makes 12 servings.

Number Of Ingredients 7

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Ingredients

3/4 cup KRAFT Italian Dressing
1/4 cup GREY POUPON Dijon Mustard
2 lb. red potatoes, cut into 1-inch cubes
1 can (15 oz.) chickpeas (garbanzo beans), drained, rinsed
1 large red bell pepper, chopped
3 green onions, sliced (about 1/3 cup)
1 pkg. (8 oz.) OSCAR MAYER Bacon, cooked, crumbled

Steps:

Preheat oven to 425°F. Beat dressing and mustard with wire whisk until well blended. Add 1/4 cup of the dressing mixture to potatoes; toss to coat. Set remaining dressing mixture aside. Spread potatoes into lightly greased 15x10x1-inch baking pan.
Bake 20 to 25 min. or until potatoes are tender.
Combine beans, peppers, onions and bacon in large bowl. Drizzle with remaining dressing mixture; mix lightly. Gently stir in warm potatoes. Serve warm.

Nutrition Facts : Calories 190, Fat 9 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 350 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 6 g