Satisfying enough to be a main dish, this red bean and potato salad is welcome as a side dish in smaller portions or packed into a container as a portable lunch. Though the yum factor in this easy beans and potatoes recipe is provided by marinated artichoke hearts, you can substitute olives for those briny bursts of flavor.
Though potato salads are often favored in the summer, this flavorful and filling variation that includes red, kidney, or pink beans can be enjoyed any time of year. It’s also a good choice for potlucks and picnics.
What to serve with bean and potato salad
- For a summer dinner with no additional recipes to follow, this pairs perfectly with fresh corn and a midsummer vegetable like green beans.
- This potato and bean salad pairs beautifully with grilled vegetables. See our Guide to Grilled Vegetables.
- If you’d like a little more to the meal, a simple tofu or tempeh dish is companionable, as well. Staying with the summery theme, consider Sautéed Tofu with Tomatoes and Basil or Skillet Tofu with Corn, Green Beans, and Tomatoes.
- Boost the protein on the plate with Sweet and Savory Tempeh Strips, any time of year.
Photos by Hannah Kaminsky, BittersweetBlog.com.
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Bean and Potato Salad with Artichoke Hearts
This red bean and potato salad is satisfying enough to be a main dish, though it’s welcome as a side dish in smaller portions or packed into a container as a portable lunch.
Ingredients
- 4 large or 6 medium golden or red-skinned potatoes
- 1 small zucchini, sliced (or 1/2 medium zucchini, halved lengthwise and thinly sliced)
- 6-ounce jar marinated quartered artichoke hearts, drained, liquid reserved
- 15-ounce can red, kidney, or pink beans, drained and rinsed
- 1/4 cup chopped fresh parsley
- 2 scallions, thinly sliced
- 1/2 cup bottled or homemade vinaigrette (see link in Notes)
- 1 cup halved cherry or grape tomatoes
- Salt and freshly ground pepper to taste
Instructions
- Scrub the potatoes well and microwave them in their skins until done but still firm. Plunge into a bowl of cold water. Or, dice and cook them in just enough water to cover in a large saucepan until done yet firm. Drain and rinse with cold water until cooled.
- Combine the zucchini in a serving bowl with the artichoke hearts, beans, parsley, and scallions.
- If you microwaved the potatoes, when cool enough to handle, cut them into bite-sized chunks. Either way, add the potatoes to the serving bowl.
- Add the vinaigrette, a little of the reserved liquid from the artichoke hearts, and tomatoes. Stir gently, season with salt and pepper, stir again, and serve.
Notes
Making your own vinaigrette is easy; see our recipe for Basic Vinaigrette.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 264Total Fat: 9gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 0mgSodium: 230mgCarbohydrates: 39gFiber: 7gSugar: 9gProtein: 9g
Nutrition data is always an estimate depending on program used to calculate and exact products used. This is given for informational purposes only and accuracy cannot be guaranteed.
- See more easy vegan salads & sides
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