Recipe for Tex-Mex Potato Salad 
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Yield:
1
Ingredients:
Amount Ingredient
Salad: ----------------
1/2 lb Yukon Gold Potatoes, peeled
1 x red, yellow and orange bell peppers, seeded and diced
1 can (14 oz) kidney beans, rinsed, drained
1 lrg ripe avocado, peeled and sliced
1/4 cup fresh basil, chopped
----------------- Dressing: ----------------
1/4 cup red wine vinegar
1/4 cup vegetable oil
2 clv garlic, minced
1 tbl fresh basil, chopped
1 tsp Dijon mustard
1 tsp sesame oil
1/4 tsp cayenne
1/4 tsp cumin
Instructions:
Instructions: Boil potatoes until tender. Drain, cool and dice. Toss with other salad ingredients. Combine dressing; mix well. Pour over salad; gently toss to coat. Chill for 1 to 2 hours and serve. Barbecue & Grilling Newsletter.

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