Roasted Potato & Bean Salad

• 3/4 cup KRAFT Italian Dressing
• 1/4 cup GREY POUPON Dijon Mustard
• 2 lb. red potatoes, cut into 1-inch cubes King Sooper's 5 lb For $1.88 thru 02/09
• 1 can (15 oz.) chickpeas (garbanzo beans), drained, rinsed
• 1 large red bell pepper, chopped Target 1 pkg For $2.99 thru 02/06
• 3 green onions, sliced (about 1/3 cup)
• 1 pkg. (8 oz.) OSCAR MAYER Bacon, cooked, crumbled Rite Aid 2 For $7.00 thru 02/06

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

italian dressing, mustard, red potatoes, chickpeas, red bell pepper, green onions, bacon

Taken from www.kraftrecipes.com/recipes/roasted-potato-bean-salad-56355.aspx (may not work)