Potato, Bean and Olive Salad

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This straightforward, straightforward Mediterranean salad relies 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. Primarily based on plant-based staples you may simply retailer available, this can be a nice recipe to show to any time of the week. It’s rustic simplicity makes it good for a weeknight dinner, nevertheless it’s understated magnificence means it’s additionally ideally suited 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), nevertheless it’s additionally scrumptious with kidney beans, cannellini beans, and crimson beans. You may get this salad carried out in half-hour, too!


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Potato, Bean and Olive Salad

  • Writer:
    The Plant-Powered Dietitian

  • Whole Time:

  • Yield:
    8 servings 1x

  • Weight loss plan:


This straightforward, straightforward Mediterranean salad, which is vegan and gluten-free, relies on the basic elements of potatoes, beans, olives, sun-dried tomatoes, capers, garlic, onions, herbs, and a lightweight olive oil French dressing.



  1. 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.
  2. Whereas potatoes are cooking, put together the salad elements. Add beans, olives, sun-dried tomatoes, capers, garlic, crimson onion to a big bowl and toss collectively. Add cubed potatoes.
  3. Add olive oil, vinegar, parsley, oregano, and black pepper and blend to distribute elements.
  4. Serve barely heat or chill till serving time.
  5. Makes 8 servings (1/2 cup every).

  • Prep Time: quarter-hour
  • Cook dinner Time: 20 minutes
  • Class: Salad
  • Delicacies: Italian, Mediterranean


  • 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

Key phrases: vegan salad, vegan bean salad, wholesome salad recipe

Strive a number of of my different favourite plant-based salad recipes:

Black Lentil Pesto Salad with Butternut Squash and Brussels Sprouts
Greek Butter Bean Salad
Arugula Salad with Radishes and Avocado and Truffle Lemon French dressing

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