Three Bean Salad With Roasted Potatoes
Prep Time: 10 mins Cook Time: 30 mins Total Time: 40 mins Difficulty: Easy Servings: 5-6 servings Source: The Food Pharmacy
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.
2½ pounds small red potatoes
1 cup grilled corn
½ cup chopped red/orange bell pepper
¼ cup finely chopped red onion
1 cup kidney beans, drained
1 cup pinto beans, drained
1 cup chickpeas, drained
¾ cup grape tomates, 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
¼ tsp cumin
1 tsp garlic powder
½ tsp chili powder
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.
No Oil Baked Fries
Potatoes, Side Dishes
Prep Time: 5 min Cook Time: 40 min
These make delicious “home-fries” as well! Just cut them in cubes instead of wedges. Try adding different seasonings such as curry powder or smoked paprika.
4 medium-large Yukon gold potatoes
½ tsp garlic powder
Sea salt and pepper to taste
Preheat oven to 425 degrees F.
Cut the potatoes in wedges or regular French fry shape about ½ to ¾ inch thick.
Place the potatoes in a deep saucepan, cover with water and bring to a boil.
Boil for 5 minutes.
Drain well and place in a mixing bowl.
Add the seasonings and toss the potatoes so they are evenly coated.
Place in a baking dish lined with a silicone liner or parchment paper. Avoid stacking them so they cook evenly.
Bake for 35-40 minutes or until crisp. Enjoy!