Mediterranean Potato Bean Olive Salad (Vegan, Gluten-Free, Straightforward & Wholesome)
In search of a salad that’s each mild and satisfying? This Mediterranean Potato Bean Olive Salad is the proper stability of taste, texture, and vitamin. 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 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 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 out there year-round. Primarily based on plant-based staples you possibly can simply retailer readily 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 supreme 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), however it’s additionally scrumptious with kidney beans, cannellini beans, and pink beans. You may get this salad executed in half-hour, too!
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Description
This straightforward potato bean olive salad is filled with 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 further virgin olive oil
- 2 tablespoons pink wine vinegar
- ½ cup chopped contemporary parsley
- 2 teaspoon oregano, dried
- ½ teaspoon salt (elective)
- 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 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 (elective), 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 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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