Three bean and potato salad

Three Bean and Potato Salad from Recipe RenovatorThis quick and easy salad is ready in 15 minutes. Picnic-perfect, as there is no mayo to spoil.

I’ve taken that classic deli salad and lightened it up with cleaner ingredients, adding just a little red potato to make it even heartier. The dressing is sweet but not cloying. I make it a meal by serving it over lettuce for an easy lunch or dinner.

Suitable for:

vegan, gluten-free, low-sodium, reduced-sugar diets

Not for:

migraine diets

All of our recipes are gluten-free, refined-sugar-free, and made with plant-based ingredients to help you build a healthy life. We support Meatless Monday. Look for Tuesday reviews, Wednesday essays, Thursday how-to’s, and Friday giveaways (when available).

Three Bean and Potato Salad from Recipe Renovator
Three bean and potato salad
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
A twist on traditional three-bean salad, this adds a little potato to the mix with a light vinaigrette.
Servings Prep Time
12servings 10minutes
Cook Time
15minutes
Servings Prep Time
12servings 10minutes
Cook Time
15minutes
Three Bean and Potato Salad from Recipe Renovator
Three bean and potato salad
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
A twist on traditional three-bean salad, this adds a little potato to the mix with a light vinaigrette.
Servings Prep Time
12servings 10minutes
Cook Time
15minutes
Servings Prep Time
12servings 10minutes
Cook Time
15minutes
Ingredients
Dressing
Servings: servings
Units:
Instructions
  1. Rinse the beans well and leave in the colander to drain while you make the rest of the dish.
  2. Dice the scrubbed potatoes finely. Rinse three times to remove the starch. Add filtered water just to cover and cook for 10 minutes until fork tender. I cook them in a microwave-safe dish, but you could boil them too. Drain immediately and rinse with cold water.
  3. Finely chop the red onion and add to a cup of cold water for a few minutes to remove the bite. Drain well.
  4. Finely slice the scallion into small slices.
  5. Put the dressing ingredients in a jar, and shake well to emulsify. Toss all the ingredients together in a large bowl and pour over about half of the dressing. Toss well; the flavors will intensify as it marinates. Garnish with chive blossoms, if available.
Recipe Notes

Per serving:

  • 141 calories
  • 5 g fat
  • 0 g cholesterol
  • 333 mg sodium (146 mg sodium with salt omitted)
  • 256 mg potassium
  • 20 g carbohydrate
  • 4 g fiber
  • 7 g sugars
  • 4 g protein
  • 4 Weight Watchers Points Plus

If you do not eat red potatoes, just skip them. If you are on a low-sodium diet I recommend cooking your own beans via the Beany Brothy Deliciousness Method, omitting the salt. You can freeze beans in 2 C. servings, and thaw them as needed for recipes like this. You can use fresh green or wax beans as well. Just wash and trim them into bite-sized pieces, and boil or steam just until tender but not squeaky to the bite. Pour into cold water to stop them from overcooking. This analysis is likely very high in sodium because the beans should be low-sodium, but my program doesn't allow me to choose that. My guess is that this would be about 50 mg. per serving.

Share this Recipe

Comments

Trackbacks

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>