Black Bean Potato Salad

Gluten Free Meal to improve your running.
Black Bean Potato Salad
Potatoes should be a staple in any gluten-free kitchen. They’re cheap, easy to cook, long-lasting, and despite their reputation as being nutrient-poor, rich in vitamins and minerals. One medium potato is packed with about as much carbohydrate as a bagel, plus more fiber (as long as you eat the skin), vitamin C, and potassium. This mineral helps keep fluid levels balanced, which is key for runners during sweaty workouts. Adding a bit of flavorful bacon and carb-packed black beans transforms simple spuds into a full meal.

To Make It: Cook 1 pound red-skin potatoes in boiling water until a knife easily pierces potatoes, 15 minutes. Whisk 1 teaspoon each chopped shallot and Dijon mustard, 3 tablespoons sherry or white wine vinegar, 1/2 teaspoon salt, and 1/4 teaspoon ground cumin. Whisk in 1/4 cup extra-virgin olive oil and a bit of black pepper. Drain potatoes. While still warm, toss with 4 tablespoons dressing; 4 cooked, chopped slices of bacon; and 1 15-ounce can spicy black beans, drained. Serve over greens with the dressing.

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