Description
This easy, simple Mediterranean salad, which is vegan and gluten-free, is predicated on the basic substances of potatoes, beans, olives, sun-dried tomatoes, capers, garlic, onions, herbs, and a light-weight olive oil French dressing.
- 1 ½ kilos small yellow potatoes, unpeeled
- 1 (15-ounce) can beans (i.e. garbanzo, kidney, cannellini, pink), rinsed, drained
- ½ cup olives, pitted, drained
- ½ cup sun-dried tomatoes, sliced
- 2 tablespoon capers, rinsed, drained
- 2 cloves garlic, minced
- ½ small pink onion, sliced thinly
- 2 tablespoon further virgin olive oil
- 2 tablespoons pink wine vinegar
- ½ cup chopped recent parsley
- 2 teaspoon oregano, dried
- ½ teaspoon black pepper
Directions
- Fill a medium pot half full with water and produce to a boil. Add unpeeled, complete small yellow potatoes, cowl, and boil simply till tender, however agency (about 15-20 minutes). Drain off water, and chill for a number of minutes. When cool sufficient to deal with, peel and slice into cubes.
- Whereas potatoes are cooking, put together the salad substances. Add beans, olives, sun-dried tomatoes, capers, garlic, pink onion to a big bowl and toss collectively. Add cubed potatoes.
- Add olive oil, vinegar, parsley, oregano, and black pepper and blend to distribute substances.
- Serve barely heat or chill till serving time.
- Makes 8 servings (1/2 cup every).
- Prep Time: quarter-hour
- Cook dinner Time: 20 minutes
- Class: Salad
- Delicacies: Italian, Mediterranean
Diet
- Serving Measurement: 1 serving
- Energy: 189
- Sugar: 5 g
- Sodium: 282 mg
- Fats: 6 g
- Saturated Fats: 1 g
- Carbohydrates: 29 g
- Fiber: 6 g
- Protein: 6 g
Key phrases: vegan salad, vegan bean salad, wholesome salad recipe