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Vegan 3-Bean Salad with Crunchy Potatoes
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
 

Update this traditional picnic staple with edamame for additional protein and warm, crispy potatoes for a super-satisfying vegan meal. Vegan 3-Bean Salad with Crunchy Potatoes

Course: Salad
Cuisine: American
Servings: 4 servings
Ingredients
  • 1 lb red baby potatoes washed and quartered
  • 1 TB extra virgin olive oil divided
  • 2 tsp salt divided
  • 1/8 tsp pepper
  • 1/2 lb haricot vert washed, trimmed, cut into 1” pieces
  • 1 15 oz can kidney beans rinsed and drained
  • 1 1/2 cups cooked shelled, edamame
  • 1/2 cup red onion minced
  • 2 tbs cider vinegar
  • 1 tbs + 1 tsp fresh dill minced
  • 1 tsp Dijon mustard
  • 3/4 tsp garlic minced
Instructions
  1. 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.
  2. Meanwhile, bring a medium saucepan of salted water to a rapid boil.
  3. Cook haricot vert for 4-5 minutes or until tender to the bite (but not soft).
  4. Drain and rinse under cool water.
  5. Combine haricot vert, kidney beans, edamame, and red onion in a medium serving bowl.
  6. Whisk together remaining 2 tsp olive oil, cider vinegar, dill, Dijon mustard, garlic, and remaining 1 tsp salt.
  7. Pour over 3-bean mixture and toss well.
  8. When potatoes are done, fold into dressed 3-bean salad and serve immediately.
Recipe Notes

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.

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