Mediterranean Potato Bean Olive Salad (Vegan, Gluten-Free, Simple & Wholesome)
On the lookout for a salad that’s each gentle and satisfying? This Mediterranean Potato Bean Olive Salad is the right 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 chew.
This straightforward, straightforward Mediterranean salad is predicated on the traditional components 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 components are seasonally obtainable 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 contemporary 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), but it surely’s additionally scrumptious with kidney beans, cannellini beans, and purple beans. You will get this salad carried out in half-hour, too!
Description
This straightforward potato bean olive salad is full of beans, sun-dried tomatoes, capers, herbs, and olive oil. Wholesome, hearty, vegan, and stuffed with Mediterranean taste!
- 1 ½ kilos small yellow potatoes, unpeeled
- 1 (15-ounce) can beans (i.e. garbanzo, kidney, cannellini, purple), rinsed, drained
- ½ cup olives, pitted, drained
- ½ cup sun-dried tomatoes, sliced
- 2 tablespoon capers, rinsed, drained
- 1 clove garlic, minced
- ½ small purple onion, sliced thinly
- 2 tablespoon further virgin olive oil
- 2 tablespoons purple wine vinegar
- ½ cup chopped contemporary 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, 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 components. Add beans, olives, sun-dried tomatoes, capers, garlic, purple 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 components.
- 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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