Mediterranean Potato Bean Olive Salad (Vegan, Gluten-Free, Straightforward & Wholesome)
Searching for a salad that’s each mild and satisfying? This Mediterranean Potato Bean Olive Salad is the proper steadiness of taste, texture, and vitamin. Made with tender potatoes, hearty beans, briny olives, tangy sun-dried tomatoes, and a aromatic herb-infused olive oil dressing, this budget-friendly dish is a plant-based powerhouse. It’s vegan, vegetarian, gluten-free, and extremely simple to make—excellent for a summer season meal, potluck, or meal prep. Whether or not served heat or chilled, this salad delivers daring, Mediterranean flavors in each chew.
This easy, simple Mediterranean salad is predicated on the traditional elements of potatoes, beans, olives, sun-dried tomatoes, capers, garlic, onions, herbs, and a light-weight olive oil French dressing. It’s like a contact of sunshine, but the elements are seasonally accessible year-round. Based mostly on plant-based staples you possibly can simply retailer available, this can be a nice recipe to show to any time of the week. Its rustic simplicity makes it excellent for a weeknight dinner, however its understated magnificence means it’s additionally ideally suited for events, picnics, and celebrations. It’s scrumptious served heat, or chilled—and it stays contemporary for a number of days within the fridge, because the flavors proceed to meld. Use your favourite canned bean on this recipe. I featured garbanzo beans (chickpeas), nevertheless it’s additionally scrumptious with kidney beans, cannellini beans, and crimson beans. You will get this salad finished in half-hour, too!
Description
This simple potato bean olive salad is full of beans, sun-dried tomatoes, capers, herbs, and olive oil. Wholesome, hearty, vegan, and filled with Mediterranean taste!
- 1 ½ kilos small yellow potatoes, unpeeled
- 1 (15-ounce) can beans (i.e. garbanzo, kidney, cannellini, crimson), rinsed, drained
- ½ cup olives, pitted, drained
- ½ cup sun-dried tomatoes, sliced
- 2 tablespoon capers, rinsed, drained
- 1 clove garlic, minced
- ½ small crimson onion, sliced thinly
- 2 tablespoon further virgin olive oil
- 2 tablespoons crimson wine vinegar
- ½ cup chopped contemporary parsley
- 2 teaspoon oregano, dried
- ½ teaspoon salt (non-compulsory)
- ½ teaspoon black pepper
- Fill a medium pot half full with water and produce to a boil. Add unpeeled, entire small yellow potatoes, cowl, and boil simply till tender, however agency (about 15-20 minutes). Drain off water, and chill for a number of minutes. When cool sufficient to deal with, peel and slice into cubes.
- Whereas potatoes are cooking, put together the salad elements. Add beans, olives, sun-dried tomatoes, capers, garlic, crimson onion to a big bowl and toss collectively. Add cubed potatoes.
- Add olive oil, vinegar, parsley, oregano, salt (non-compulsory), and black pepper and blend to distribute elements.
- Serve barely heat or chill till serving time.
- Makes 8 servings (1/2 cup every).
- Prep Time: quarter-hour
- Prepare dinner Time: 20 minutes
- Class: Salad
- Delicacies: Italian, Mediterranean
Vitamin
- Serving Dimension: 1 serving
- Energy: 189
- Sugar: 5 g
- Sodium: 282 mg
- Fats: 6 g
- Saturated Fats: 1 g
- Carbohydrates: 29 g
- Fiber: 6 g
- Protein: 6 g
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