Potato and Romano Bean Salad
A fresh and healthy spin on a green bean potato salad. Vegan, hearty and so flavorful. A real crowd-pleaser and the perfect side dish to share with your friends and family.
Ingredients
SALAD:
- 12 oz – 350 grams potatoes, chopped into bite size pieces
- 9 oz – 250 grams fresh Romano beans, ends trimmed, then chopped into 1 1/2” (4 cm) long pieces
- 1 Hass avocado, cubed
- ¾ cup cooked chickpeas – about ½ a 15oz can, drained and rinsed
- ½ medium red onion, thinly sliced*
- ½ fresh dill, finely chopped
- Sea salt and freshly ground pepper to taste
DRESSING:
- 2 Tbsp olive oil
- 1 Tbsp Dijon mustard
- 1 Tbsp lemon juice
- 1 Tbsp white wine vinegar
- 1 ½ tsp coconut nectar or maple syrup
Instructions
- Bring two medium pots of water to a boil. Once the water is boiling add sea salt, then add potatoes to one pot, and green beans to the other. Lower the heat and simmer until the vegetables are cooked. Potatoes will take about 10 – 15 minutes. Green beans can take about 10 – 20 minutes. This will depend on how you like them. I like them tender, but if you prefer them crispier, you can drain them sooner. Cool down.
- While the potatoes and beans are cooking, place all the dressing ingredients in a small bowl and whisk to combine.
- Add all salad ingredients to a big bowl: potatoes, green beans, avocado, chickpeas, red onion and dill. Add in the dressing and salt and pepper to taste. Gently toss to combine.
- Enjoy this beautiful wholesome salad!
Notes
* I don’t like the strong taste of raw onions, so I place the sliced onions in a small bowl and cover them with boiling water. After ten minutes, I drain and rinse the onions with cold water. Bye-bye pungent taste, hello delicious mild flavor.