Name: Three Bean Salad With Roasted Potatoes
Prep time: 10 min
Cook time: 30 min
Ingredients: 2 ½ pounds small red potatoes, halved; 1 cup corn; ½ cup red bell pepper, diced; ¼ cup red onion, finely chopped; 1 cup kidney beans, drained; 1 cup pinto beans, drained; 1 cup chickpeas, drained; ¾ cup grape tomatoes, halved; ¼ cup basil, roughly chopped; Zest of 1 lime; ¼ cup white balsamic vinegar; 1 Tbsp lime juice (add more to taste); 1 tsp date sugar or date paste; ¼ tsp cumin; 1 tsp garlic powder; ½ tsp chili powder

Recipes » Side Dishes » Three Bean Salad With Roasted Potatoes

By Evelisse Capó, PharmD, DipACLM

(6)

With a variety of beans, bright, crisp, fresh vegetables, and hearty roasted potatoes, this filling, festive salad will be a hit at your next picnic, barbecue, or potluck.

Prep: 10 mins Cook: 30 mins Yield: 5-6 servings

Gluten Free Nut Free Soy Free

Ingredients

2 ½ pounds small red potatoes, halved
1 cup corn
½ cup red bell pepper, diced
¼ cup red onion, finely chopped
1 cup kidney beans, drained
1 cup pinto beans, drained
1 cup chickpeas, drained
¾ cup grape tomatoes, halved
¼ cup basil, roughly chopped
Zest of 1 lime

Cumin-Lime Dressing

¼ cup white balsamic vinegar
1 Tbsp lime juice (add more to taste)
1 tsp date sugar or date paste
¼ tsp cumin
1 tsp garlic powder
½ tsp chili powder

Whole Food, Plant-Based Living: Getting Started

Instructions

1. Preheat oven to 450 degrees F.
2. Parboil the halved potatoes for 5 minutes.
3. Drain potatoes and season with salt and pepper to taste.
4. Line a baking sheet with parchment paper and spread the seasoned potatoes evenly over the sheet.
5. Bake the potatoes for 25 minutes or until cooked and slightly crisp.
6. In a small bowl, whisk together all dressing ingredients.
7. In a large bowl, combine corn, bell pepper, tomatoes, red onion, kidney beans, pinto beans, and chickpeas.
8. Stir in the dressing and zest of 1 lime.
9. Add potatoes right before serving and stir well.

Cooking Tips

1. For best results: Allow the beans and vegetables to marinate in the cumin-lime dressing for an hour and add potatoes just prior to serving.
2. Use grilled corn.