Three Bean Salad With Roasted Potatoes

Three Bean Salad With Roasted Potatoes

★★★★★

Potatoes, Salads

Prep Time: 10 mins Cook Time: 30 mins Total Time: 40 mins Difficulty: Easy Servings: 5-6 servings Source: The Food Pharmacy

Description

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.

Ingredients

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

Cumin-Lime Dressing

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

Directions

1. Preheat oven to 450F.
2. Slice potatoes in half, boil 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 potatoes for 25 minutes or until cooked and slightly crisp.
5. In a small bowl, whisk together all dressing ingredients.
6. Pour the grilled corn, bell pepper, tomatoes, red onion, kidney beans, pinto beans, and chickpeas into a bowl and stir well.
7. Stir in the dressing and zest of 1 lime
7. Add the potatoes and stir well, right before serving.

Notes

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.

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