Mediterranean Potato Bean Olive Salad

Mediterranean Potato Bean Olive Salad (Vegan, Gluten-Free, Simple & Wholesome)

On the lookout for a salad that’s each mild and satisfying? This Mediterranean Potato Bean Olive Salad is the right steadiness of taste, texture, and diet. 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—good for a summer season meal, potluck, or meal prep. Whether or not served heat or chilled, this salad delivers daring, Mediterranean flavors in each chunk.

This easy, simple Mediterranean salad is predicated on the traditional components of potatoes, beans, olives, sun-dried tomatoes, capers, garlic, onions, herbs, and a lightweight olive oil French dressing. It’s like a contact of sunshine, but the components are seasonally out there year-round. Primarily based 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 good for a weeknight dinner, however its understated magnificence means it’s additionally superb for events, picnics, and celebrations. It’s scrumptious served heat, or chilled—and it stays contemporary for just a few days within the fridge, because the flavors proceed to meld. Use your favourite canned bean on this recipe. I featured garbanzo beans (chickpeas), but it surely’s additionally scrumptious with kidney beans, cannellini beans, and crimson beans. You may get this salad achieved in half-hour, too!

Description

This simple potato bean olive salad is filled with beans, sun-dried tomatoes, capers, herbs, and olive oil. Wholesome, hearty, vegan, and stuffed 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 (elective)
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 components. 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 (elective), and black pepper and blend to distribute components.
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