Potato, Bean and Olive Salad
Ingredients
The salad
-
1 ½
pounds
small yellow potatoes, unpeeled
-
1
15-ounce can
beans (i.e. garbanzo, kidney, cannellini, red), rinsed, drained
-
½
cup
olives, pitted, drained
-
½
cup
sun-dried tomatoes, sliced
-
2
tablespoons
capers, rinsed, drained
-
2
cloves
garlic, minced
-
½
small
red onion, sliced thinly
The dressing
-
2
tablespoons
extra virgin olive oil
-
2
tablespoons
red wine vinegar
-
½
cup
chopped fresh parsley
-
2
teaspoons
oregano, dried
-
½
teaspoon
black pepper
Instructions
- Boil water in a medium pot and add the unpeeled potatoes, cooking until tender but firm.
- Drain the potatoes and let them cool before peeling and cubing them.
- In a large bowl, combine the beans, olives, sun-dried tomatoes, capers, garlic, and red onion.
- Add the cubed potatoes to the bowl and mix gently.
- Drizzle with olive oil and vinegar, then add parsley, oregano, and black pepper, mixing well.
- Serve the salad slightly warm or chill until serving.
Nutrition Facts (estimated)
Servings
8
Calories
189
Total fat
6g
Total carbohydrates
29g
Total protein
6g
Sodium
282mg
Cholesterol
0mg
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