Instructions: In a 5- to 6-quart pan, cover potatoes with water and bring to boiling on high heat; simmer until tender when pierced, about 30 to 35 minutes.

Drain, let cool, and cut in 3/4-inch chunks into a bowl. Add black beans, onion and dressing; mix.

Line a platter with a few spinach leaves; sliver remainder. Mound cut spinach on a platter and top with potato salad; sprinkle with red peppers and surround with green beans. Salt to taste.

Dressing: combine yogurt (or use half-reduced-calorie mayonnaise) with herbs and juice.

Notes:

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