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—excellent 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 straightforward, simple Mediterranean salad is predicated on the basic elements 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 elements are seasonally obtainable year-round. Based mostly on plant-based staples you’ll be able to simply retailer available, it is a nice recipe to show to any time of the week. Its rustic simplicity makes it excellent for a weeknight dinner, however its understated magnificence means it’s additionally superb 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), however it’s additionally scrumptious with kidney beans, cannellini beans, and pink beans. You will get this salad achieved 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!
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- 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 further 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, 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 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
- Prepare 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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