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Recipes » Side Dishes » Three Bean Salad With Roasted Potatoes
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Three Bean Salad With Roasted Potatoes

What You'll Need

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

How to Make It

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

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.

Three Bean Salad With Roasted Potatoes

Three Bean Salad With Roasted Potatoes

Three Bean Salad With Roasted Potatoes
Three Bean Salad With Roasted Potatoes

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