Three Bean Salad With Roasted Potatoes - Center for Nutrition Studies
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.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at nutritionstudies.org.
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
- 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
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