Mediterranean Potato Bean Olive Salad
Mediterranean Potato Bean Olive Salad (Vegan, Gluten-Free, Simple & Wholesome)
Searching for a salad that’s each mild and satisfying? This Mediterranean Potato Bean Olive Salad is the proper steadiness 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 straightforward 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, straightforward Mediterranean salad is predicated on the traditional elements 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 elements are seasonally out there year-round. Primarily based on plant-based staples you may 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 excellent for events, picnics, and celebrations. It’s scrumptious served heat, or chilled—and it stays recent for a couple of days within the fridge, because the flavors proceed to meld. Use your favourite canned bean on this recipe. I featured garbanzo beans (chickpeas), nevertheless it’s additionally scrumptious with kidney beans, cannellini beans, and pink beans. You may get this salad accomplished in half-hour, too!
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Description
This straightforward 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 convey to a boil. Add unpeeled, entire 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 elements. 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 elements.
- 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
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