Update this traditional picnic staple with edamame for additional protein and warm, crispy potatoes for a super-satisfying vegan meal.
Prep Time: 15 minutes
Cook Time: 25 minutes
Yield: 4 Servings
- 1 lb red baby potatoes, washed and quartered
- 1 TB extra virgin olive oil, divided
- 2 tsp salt, divided
- 1/8 tsp pepper
- ½ lb haricot vert, washed, trimmed, cut into 1” pieces
- 1 15 oz can kidney beans, rinsed and drained
- 1 ½ cups cooked, shelled, edamame
- ½ cup red onion, minced
- 2 TB cider vinegar
- 1 TB + 1tsp fresh dill, minced
- 1 tsp Dijon mustard
- ¾ tsp garlic, minced
Preheat oven to 450. Toss potatoes with 1 tsp olive oil, 1 tsp salt, and pepper. Spread evenly on a parchment lined cookie sheet. Roast for 25 minutes in bottom 1/3 of oven (or until potatoes are well browned all over and crispy), stirring once half-way through.
Meanwhile, bring a medium saucepan of salted water to a rapid boil. Cook haricot vert for 4-5 minutes or until tender to the bite (but not soft). Drain and rinse under cool water. Combine haricot vert, kidney beans, edamame, and red onion in a medium serving bowl. Whisk together remaining 2 tsp olive oil, cider vinegar, dill, Dijon mustard, garlic, and remaining 1 tsp salt. Pour over 3-bean mixture and toss well.
When potatoes are done, fold into dressed 3-bean salad and serve immediately.
Although this dish is best eaten warm while the potatoes are crispy, leftovers still make a yummy side dish. Just drizzle a little additional cider vinegar over the salad to freshen it up.