Recipes » Side Dishes » Three Bean Salad With Roasted Potatoes
T. Colin Campbell Center for Nutrition Studies

Three Bean Salad With Roasted Potatoes

By 6 votes, average: 4.83 out of 56 votes, average: 4.83 out of 56 votes, average: 4.83 out of 56 votes, average: 4.83 out of 56 votes, average: 4.83 out of 5(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

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
Plant-Based Nutrition Certificate

Instructions

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

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.

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