White Bean & Roasted Potato Salad
Prep Time: 10 Mins
Cook Time: 30 Mins
Total Time: 40 Mins
Serves: 2-4
This vibrant salad combines tender baby potatoes, roasted red peppers, tangy balsamic onions, creamy white kidney beans, and fresh arugula. It's a satisfying salad that's perfect as a light lunch or a refreshing side dish for any meal. I love salads that combine cooked veggies as they make the salad more satisfying and easy to digest as in Leak and Pita Chip Salad, Herby Quinoa Salad or Charred Eggplant, Pepper and Chickpea Salad.
Ingredients
10 baby potatoes, cut in quarters
3 tablespoons olive oil, divided
1 large red pepper, cut into large squares
1 shallot, thinly sliced
2 tablespoons balsamic vinegar
1 398 ml can of white kidney beans, drained and rinsed
1 cup arugula
Salt and pepper to taste
Directions
Preheat the oven to 425F. Either on separate baking sheets or with each on a side, toss the potatoes and red peppers with a tablespoon of oil and some salt and pepper. Roast for 25-30 minutes.
In a small bowl, toss the red onions in the balsamic vinegar and let macerate for 15 minutes.
Assemble the salad in a large bowl, layering the beans, then the potatoes and peppers, the onions (reserving the balsamic vinegar), and lastly the arugula on top.
Mix 2 tablespoons of olive oil with the balsamic vinegar and a pinch of salt and whisk to combine. Dress the salad.
