You need several hearty salads in your recipe collection to take the place of potatoes in your menu. They are usually cold salads, so can be made ahead of the planned meal.

Beans and Rice Salad
3 cups chilled cooked rice
15 ounce can pinto beans, drained and rinsed
15 ounce can black beans, drained and rinsed
12 ounce can green beans, drained
1 cup diced celery
1/2 cup chopped red onion
4 1/2 ounces can diced green chili peppers, drained
1/4 cup minced pimiento, drained
1/3 cup snipped fresh parsley
3/4 cup Italian dressing
1 cup diced Cheddar cheese (optional)
In a large mixing bowl, combine everything but the dressing. Pour dressing over mixture and toss to coat. Cover and chill until serving time or up to 24 hours. Makes 16 servings.
Note: The pimiento and cheese adds color.