Three Bean Salad With Roasted Potatoes

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.

Health Benefits –  nut free, Gluten free, soy free

Prep: 10 Minutes | Cooking time: 30 Minutes | Servings: 5-6


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


  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

  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.

Recipe has been graciously provided T. Colin Campbell Center for Nutrition Studies

Gluten Free, Mains

Created on 10 Dec, 2022.