Photo of Warm 3-Bean Salad with Crispy Potatoes by WW

Warm 3-Bean Salad with Crispy Potatoes

0 - 2
PersonalPoints™ per serving
Total Time
40 min
15 min
25 min
This update of the traditional picnic staple features edamame for additional protein and warm, crispy potatoes –making it a super-satisfying vegan meal.


Uncooked red potato(es)

1 medium, washed and quartered

Table salt

2 tsp(s), divided

Black pepper


Uncooked 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

Uncooked red onion(s)

½ cup(s), sliced, minced

Apple cider vinegar

2 tbsp(s)

Fresh dill

1 tbsp(s), minced

Dijon mustard

1 tsp(s)


  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.


Although this dish is best eaten warm while the potatoes are crispy, leftovers still make a yummy side dish. Just drizzle a little additional cider vinegar over the salad to freshen it up.