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Potato, Bean and Olive Salad


This easy, simple Mediterranean salad 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. It’s like a contact of sunshine, but the substances are seasonally out there year-round. Primarily based on plant-based staples you possibly can simply retailer available, it is a nice recipe to show to any time of the week. It’s rustic simplicity makes it excellent for a weeknight dinner, however it’s understated magnificence means it’s additionally ideally suited for events, picnics, and celebrations. It’s scrumptious served heat, or chilled—and it stays recent for a number of days within the fridge, because the flavors proceed to meld. Use your favourite canned bean on this recipe. I featured garbanzo beans (chickpeas), however it’s additionally scrumptious with kidney beans, cannellini beans, and pink beans. You may get this salad carried out in half-hour, too!

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Potato, Bean and Olive Salad



  • Writer:
    The Plant-Powered Dietitian

  • Complete Time:
    half-hour

  • Yield:
    8 servings 1x

  • Food plan:
    Vegan

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.

 



Directions

  1. 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.
  2. 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.
  3. Add olive oil, vinegar, parsley, oregano, and black pepper and blend to distribute substances.
  4. Serve barely heat or chill till serving time.
  5. 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

Attempt a number of of my different favourite plant-based salad recipes:

Black Lentil Pesto Salad with Butternut Squash and Brussels Sprouts
Greek Butter Bean Salad
Arugula Salad with Radishes and Avocado and Truffle Lemon French dressing

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