Three Bean Salad With Roasted Potatoes
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.
Prep: 10 mins
Cook: 30 mins
Yield: 5-6 servings
Ingredients
Ingredients
- 2 ½ pounds small red potatoes, halved
- 1 cup corn
- ½ cup red bell pepper, diced
- ¼ cup red onion, finely chopped
- 1 cup kidney beans, drained
- 1 cup pinto beans, drained
- 1 cup chickpeas, drained
- ¾ cup grape tomatoes, 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 or date paste
- ¼ tsp cumin
- 1 tsp garlic powder
- ½ tsp chili powder
Instructions
Instructions
- 1. Preheat oven to 450 degrees F.
- 2. Parboil the halved potatoes 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 the potatoes for 25 minutes or until cooked and slightly crisp.
- 6. In a small bowl, whisk together all dressing ingredients.
- 7. In a large bowl, combine corn, bell pepper, tomatoes, red onion, kidney beans, pinto beans, and chickpeas.
- 8. Stir in the dressing and zest of 1 lime.
- 9. Add potatoes right before serving and stir well.
Cooking Tips
Cooking Tips
- 1. 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.
- 2. Use grilled corn.
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