Three Bean and Potato Salad Recipe

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Hello everyone,

I don’t know about you but I am so excited for Fall and for warm, comfort food. This recipe is kind of between Summer and Fall, since it is both cold and hot (it feels like the current weather here in Southern California).

This salad is delicious, gluten free, packed with protein and fiber, and is perfect as a side or a main dish. Let’s get right to the recipe:

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Three Bean and Potato Salad

Ingredients:

For the salad:

  • 4 cups of small red potatoes (cubed)

  • 1 cup corn (I used frozen and quickly sautéed it to defrost)

  • 3/4 of a medium red bell pepper, chopped

  • 1/4 cup red onion, chopped

  • 1 cup kidney beans, drained

  • 1 cup pinto beans, drained

  • 1 cup chickpeas, drained

  • 1/4 cup cherry tomatoes, halved

  • 1/4-1/2 cup basil, roughly chopped

  • salt and pepper, to taste

For the dressing:

  • 1/4 cup white balsamic vinegar

  • 1 Tbsp lime juice

  • 1 tsp maple syrup

  • 1/4 tsp cumin

  • 1/2 tsp chilli powder

  • 1 tsp garlic powder

Directions:

  1. Preheat the oven to 425 degrees F.

  2. Parboil the potatoes for 5 minutes.

  3. Drain the potatoes and season with salt and pepper to taste.

  4. Line a baking sheet with parchment paper and spread the potatoes over the sheet.

  5. Bake the potatoes for 30 minutes, or until crispy. Flip half way through.

  6. In a bowl, whisk together all of the dressing ingredients.

  7. In a separate bowl, combine the tomatoes, onion, bell pepper, corn, chickpeas, pinto beans kidney beans and basil.

  8. Stir in the dressing. Add additional lime juice and salt to taste.

  9. Add potatoes before serving and stir well.

  10. Enjoy!


If you recreate this recipe, please take a photo and tag me on Instagram @happyhealinvegan. I cannot wait to see how you like it!