Mediterranean Potato Bean Olive Salad (Vegan, Gluten-Free, Simple & Wholesome)
Searching for a salad that’s each gentle and satisfying? This Mediterranean Potato Bean Olive Salad is the proper 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—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 easy, straightforward Mediterranean salad relies on the basic 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 accessible 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. Its rustic simplicity makes it excellent for a weeknight dinner, however its understated class means it’s additionally perfect 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 executed 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 filled 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 (non-compulsory)
- ½ teaspoon black pepper
- 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.
- 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
- 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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