Mediterranean Potato Bean Olive Salad (Vegan, Gluten-Free, Simple & Wholesome)
On the lookout 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—good for a summer season meal, potluck, or meal prep. Whether or not served heat or chilled, this salad delivers daring, Mediterranean flavors in each chunk.
This straightforward, straightforward Mediterranean salad relies 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 accessible year-round. Primarily based on plant-based staples you may simply retailer readily available, it is a nice recipe to show to any time of the week. Its rustic simplicity makes it good for a weeknight dinner, however its understated magnificence means it’s additionally excellent for events, picnics, and celebrations. It’s scrumptious served heat, or chilled—and it stays contemporary for just a few 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 pink beans. You will get this salad accomplished 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, Cannellinipink), rinsed, drained
- ½ cup olives, pitted, drained
- ½ cup sun-dried tomatoessliced
- 2 tablespoon capersrinsed, drained
- 1 clove garlicminced
- ½ small pink onion, sliced thinly
- 2 tablespoon further virgin olive oil
- 2 tablespoons pink wine vinegar
- ½ cup chopped contemporary parsley
- 2 teaspoon oreganodried
- ½ teaspoon salt (optionally available)
- 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, pink onion to a big bowl and toss collectively. Add cubed potatoes.
- Add olive oil, vinegar, parsley, oregano, salt (optionally available), 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
Diet
- 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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