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Recipes » Side Dishes » Three Bean Salad With Roasted Potatoes
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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

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.

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.

Use grilled corn.

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