This simple, easy Mediterranean salad is based on the classic ingredients of potatoes, beans, olives, sun-dried tomatoes, capers, garlic, onions, herbs, and a light olive oil vinaigrette. It’s like a touch of sunshine, yet the ingredients are seasonally available year-round. Based on plant-based staples you can easily store on hand, this is a great recipe to turn to any time of the week. It’s rustic simplicity makes it perfect for a weeknight dinner, but it’s understated elegance means it’s also ideal for parties, picnics, and celebrations. It’s delicious served warm, or chilled—and it stays fresh for a few days in the fridge, as the flavors continue to meld. Use your favorite canned bean in this recipe. I featured garbanzo beans (chickpeas), but it’s also delicious with kidney beans, cannellini beans, and red beans. You can get this salad done in 30 minutes, too!
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Potato, Bean and Olive Salad
(1 votes, average: 5.00 out of 5)
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5 from 1 reviews
- Author: The Plant-Powered Dietitian
-
Total Time: 30 minutes -
Yield: 8 servings - Diet: Vegan
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Description
This simple, easy Mediterranean salad, which is vegan and gluten-free, is based on the classic ingredients of potatoes, beans, olives, sun-dried tomatoes, capers, garlic, onions, herbs, and a light olive oil vinaigrette.
Ingredients
- 1 ½ pounds small yellow potatoes, unpeeled
- 1 (15-ounce) can beans (i.e. garbanzo, kidney, cannellini, red), rinsed, drained
- ½ cup olives, pitted, drained
- ½ cup sun-dried tomatoes, sliced
- 2 tablespoon capers, rinsed, drained
- 2 cloves garlic, minced
- ½ small red onion, sliced thinly
- 2 tablespoon extra virgin olive oil
- 2 tablespoons red wine vinegar
- ½ cup chopped fresh parsley
- 2 teaspoon oregano, dried
- ½ teaspoon black pepper
Instructions
- Fill a medium pot half full with water and bring to a boil. Add unpeeled, whole small yellow potatoes, cover, and boil just until tender, but firm (about 15-20 minutes). Drain off water, and chill for several minutes. When cool enough to handle, peel and slice into cubes.
- While potatoes are cooking, prepare the salad ingredients. Add beans, olives, sun-dried tomatoes, capers, garlic, red onion to a large bowl and toss together. Add cubed potatoes.
- Add olive oil, vinegar, parsley, oregano, and black pepper and mix to distribute ingredients.
- Serve slightly warm or chill until serving time.
- Makes 8 servings (1/2 cup each).
- Prep Time: 15 minutes
- Cook Time: 20 minutes
Category: Salad
Cuisine: Italian, Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 189
- Sugar: 5 g
- Sodium: 282 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Carbohydrates: 29 g
- Fiber: 6 g
- Protein: 6 g
Keywords: vegan salad, vegan bean salad, healthy salad recipe
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Try a few of my other favorite plant-based salad recipes:
Black Lentil Pesto Salad with Butternut Squash and Brussels Sprouts
Greek Butter Bean Salad
Arugula Salad with Radishes and Avocado and Truffle Lemon Vinaigrette
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