Nutrition
Mediterranean Potato Bean Olive Salad
Aug
Mediterranean Potato Bean Olive Salad (Vegan, Gluten-Free, Simple & Wholesome)
On the lookout for a salad that’s each mild and satisfying? This Mediterranean Potato Bean Olive Salad is the proper stability of taste, texture, and diet. Made with tender potatoes, hearty beans, briny olives, tangy sun-dried tomatoes, and a aromatic herb-infused olive oil dressing, this budget-friendly dish is a plant-based powerhouse. It’s vegan, vegetarian, gluten-free, and extremely simple to make—good for a summer time meal, potluck, or meal prep. Whether or not served heat or chilled, this salad delivers daring, Mediterranean flavors in each chunk.
This easy, simple Mediterranean salad relies on the traditional substances of potatoes, beans, olives, sun-dried tomatoes, capers, garlic, onions, herbs, and a lightweight 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 readily available, this can be a nice recipe to show to any time of the week. Its rustic simplicity makes it good for a weeknight dinner, however its understated magnificence means it’s additionally best 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 performed in half-hour, too!
Description
This simple potato bean olive salad is full of beans, sun-dried tomatoes, capers, herbs, and olive oil. Wholesome, hearty, vegan, and filled with Mediterranean taste!
- 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
- 1 clove garlic, minced
- ½ small pink onion, sliced thinly
- 2 tablespoon additional virgin olive oil
- 2 tablespoons pink wine vinegar
- ½ cup chopped recent parsley
- 2 teaspoon oregano, dried
- ½ teaspoon salt (optionally available)
- ½ teaspoon black pepper
- 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, salt (optionally available), 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
Vitamin
- 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
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