Mediterranean Potato Bean Olive Salad (Vegan, Gluten-Free, Straightforward & Wholesome)
Searching for a salad that’s each mild and satisfying? This Mediterranean Potato Bean Olive Salad is the right 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 straightforward to make—excellent for a summer season 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 light-weight olive oil French dressing. It’s like a contact of sunshine, but the components are seasonally out there 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 best for events, picnics, and celebrations. It’s scrumptious served heat, or chilled—and it stays contemporary 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), but it surely’s additionally scrumptious with kidney beans, cannellini beans, and purple beans. You may get this salad accomplished in half-hour, too!
Description
This straightforward potato bean olive salad is filled with 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 additional virgin olive oil
- 2 tablespoons purple wine vinegar
- ½ cup chopped contemporary parsley
- 2 teaspoon oregano, dried
- ½ teaspoon salt (non-compulsory)
- 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 (non-compulsory), 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
- Prepare dinner Time: 20 minutes
- Class: Salad
- Delicacies: Italian, Mediterranean
Vitamin
- Serving Dimension: 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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