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.
Three Bean and Potato Salad
Makes about 12 servings and enough dressing for another batch
1 15.5 oz can (450 g) organic red kidney beans, rinsed and drained
1 15.5 oz. can (450 g) organic wax beans, rinsed and drained
1 15.5 oz can (450 g) organic garbanzo beans, rinsed and drained
1-3 organic red potatoes (175-375 g)
2 T. (16 g) finely chopped red onion
1/2 C. (125 ml) organic apple cider vinegar
1/4 C. (60 ml) extra virgin organic olive or grapeseed oil
1/4 C. (60 ml) organic agave syrup
1 t. (2 g) fine sea salt, omit for low-sodium diets
1 t. (2 g) finely ground white pepper
Rinse the beans well and leave in the colander to drain while you make the rest of the dish.
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.
Finely chop the red onion and add to a cup of cold water for a few minutes to remove the bite. Drain well.
Finely slice the scallion into small slices.
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.
Notes: 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.
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