Here’s a hearty and nutritious salad with potatoes and beans:
Ingredients:
- 3 medium potatoes, peeled and diced
- 1 can (15 oz) beans (like kidney beans or black beans), drained and rinsed
- 1/2 red onion, finely chopped
- 1 cup cherry tomatoes, halved
- 1/4 cup fresh parsley or cilantro, chopped
- 1/4 cup olive oil
- 2 tablespoons apple cider vinegar (or lemon juice)
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Instructions:
-
Cook the Potatoes:
- Boil the diced potatoes in salted water until tender, about 10-15 minutes. Drain and let cool.
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Combine the Ingredients:
- In a large bowl, mix the cooled potatoes, beans, red onion, cherry tomatoes, and parsley.
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Make the Dressing:
- In a small bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, salt, and pepper.
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Dress the Salad:
- Pour the dressing over the salad and toss gently to combine.
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Serve:
- Enjoy immediately or let it chill in the refrigerator for about 30 minutes for the flavors to meld.
This salad is filling and makes a great side dish or a light meal on its own!
