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
Ingredients
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
Method
- Preheat oven to 450 degrees F.
- Parboil the halved potatoes for 5 minutes.
- Drain potatoes and season with salt and pepper to taste.
- Line a baking sheet with parchment paper and spread the seasoned potatoes evenly over the sheet.
- Bake the potatoes for 25 minutes or until cooked and slightly crisp.
- In a small bowl, whisk together all dressing ingredients.
- In a large bowl, combine corn, bell pepper, tomatoes, red onion, kidney beans, pinto beans, and chickpeas.
- Stir in the dressing and zest of 1 lime.
- Add potatoes right before serving and stir well.
Cooking Tips
- 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.
- Use grilled corn.
Recipe has been graciously provided T. Colin Campbell Center for Nutrition Studies
Created on 10 Dec, 2022.
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