Potato, Bean and Olive Salad

This simple, easy Mediterranean salad is based on the classic ingredients of potatoes, beans, olives, sun-dried tomatoes, capers, garlic, onions, herbs, and a light olive oil vinaigrette. It’s like a touch of sunshine, yet the ingredients are seasonally available year-round. Based on plant-based staples you can easily store on hand, this is a great recipe to turn to any time of the week. It’s rustic simplicity makes it perfect for a weeknight dinner, but it’s understated elegance means it’s also ideal for parties, picnics, and celebrations. It’s delicious served warm, or chilled—and it stays fresh for a few days in the fridge, as the flavors continue to meld. Use your favorite canned bean in this recipe. I featured garbanzo beans (chickpeas), but it’s also delicious with kidney beans, cannellini beans, and red beans. You can get this salad done in 30 minutes, too!

Potato, Bean and Olive Salad

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(10 votes, average: 4.70 out of 5)
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4.7 from 10 reviews

• Author: The Plant-Powered Dietitian
• Total Time: 30 minutes
• Yield: 8 servings 1x
• Diet: Vegan

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Description

This simple, easy Mediterranean salad, which is vegan and gluten-free, is based on the classic ingredients of potatoes, beans, olives, sun-dried tomatoes, capers, garlic, onions, herbs, and a light olive oil vinaigrette.

 

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Ingredients

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• 1 ½ pounds small yellow potatoes, unpeeled
• 1 (15-ounce) can beans (i.e. garbanzo, kidney, cannellini, red), rinsed, drained
• ½ cup olives, pitted, drained
• ½ cup sun-dried tomatoes, sliced
• 2 tablespoon capers, rinsed, drained
• 2 cloves garlic, minced
• ½ small red onion, sliced thinly
• 2 tablespoon extra virgin olive oil
• 2 tablespoons red wine vinegar
• ½ cup chopped fresh parsley
• 2 teaspoon oregano, dried
• ½ teaspoon black pepper

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Instructions

1. Fill a medium pot half full with water and bring to a boil. Add unpeeled, whole small yellow potatoes, cover, and boil just until tender, but firm (about 15-20 minutes). Drain off water, and chill for several minutes. When cool enough to handle, peel and slice into cubes.
2. While potatoes are cooking, prepare the salad ingredients. Add beans, olives, sun-dried tomatoes, capers, garlic, red onion to a large bowl and toss together. Add cubed potatoes.
3. Add olive oil, vinegar, parsley, oregano, and black pepper and mix to distribute ingredients.
4. Serve slightly warm or chill until serving time.
5. Makes 8 servings (1/2 cup each).

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Salad
• Cuisine: Italian, Mediterranean

Nutrition

• Serving Size: 1 serving
• Calories: 189
• Sugar: 5 g
• Sodium: 282 mg
• Fat: 6 g
• Saturated Fat: 1 g
• Carbohydrates: 29 g
• Fiber: 6 g
• Protein: 6 g

Try a few of my other favorite 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 Vinaigrette

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