Mediterranean Four-Bean Salad with Pan-Fried Patatas and Romesco Verde
Four kinds of beans and pops of flavor from olives and sun-dried tomatoes come together in this colorful main-course salad; our house-made green romesco adds a tangy finish.
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Ingredients
- 1 ounce sun-dried tomatoes (not in oil)
- 6 ounces organic gold or red new potatoes
- 6 ounces organic green beans
- 1 13.1 ounce tetra pack cooked kidney beans
- 1 13.1 ounce tetra pack cooked butter beans
- 3 tablespoons pitted Castelvetrano olives
- Sunbasket romesco verde (mild green chiles - pumpkin seeds - extra virgin olive oil - sherry vinegar - cilantro - garlic - kosher salt)
- 1½ ounces organic baby arugula or other leafy greens
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