Warm 3-Bean Salad with Crispy Potatoes
0
Points®
Total time: 40 min • Prep: 15 min • Cook: 25 min • Serves: 6 • Difficulty: Easy
This update of the traditional picnic staple features edamame for additional protein and warm, crispy potatoes –making it a super-satisfying vegan meal.
Ingredients
Uncooked red potato
1 medium, washed and quartered
Table salt
2 tsp(s), divided
Black pepper
⅛ pinch(es)
String beans
½ cup(s), washed, trimmed, cut into 1” pieces
Canned kidney beans
1½ oz, rinsed and drained
Edamame (shelled)
1½ cup(s), cooked
Red onion
½ cup(s), sliced, minced
Apple cider vinegar
2 tbsp(s)
Fresh dill
1 tbsp(s), minced
Dijon mustard
1 tsp(s)
Instructions
1
Preheat oven to 450. Toss potatoes with 1 tsp olive oil, 1 tsp salt, and pepper. Spread evenly on a parchment lined cookie sheet. Roast for 25 minutes in bottom 1/3 of oven (or until potatoes are well browned all over and crispy), stirring once half-way through.
2
Meanwhile, bring a medium saucepan of salted water to a rapid boil. Cook haricot vert for 4-5 minutes or until tender to the bite (but not soft). Drain and rinse under cool water. Combine haricot vert, kidney beans, edamame, and red onion in a medium serving bowl. Whisk together remaining 2 tsp olive oil, cider vinegar, 1 TB dill, Dijon mustard, garlic, and remaining 1 tsp salt. Pour over 3-bean mixture and toss well. When potatoes are done, fold into dressed 3-bean salad, garnish with remaining 1 tsp chopped dill, and serve immediately.
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