Roasted Potato and Bean Salad with Chipotle Avocado Dressing - Recipes | Goya Foods

Ingredients

• 1 ½ lb. baby yellow potatoes, quartered into wedges
• ¼ cup Extra Virgin Olive Oil
• 1 tsp. Sea Salt
• ¼ tsp. Ground Black Pepper
• 8 oz. green beans, halved widthwise
• 1 small avocado, halved, pitted and peeled
• ¾ cup water
• 3 tbsp. Lemon Juice
• 2-3 Chipotle Peppers in Adobo Sauce
• 1 can Organic Cannellini
• 1 can Organic Chick Peas
• 1 cup Manzanilla Spanish Olives Stuffed with Minced Pimientos
• ½ cup finely chopped red onion
• 2 tbsp. sliced almonds, toasted
• 1 tbsp. finely chopped fresh parsley