Three bean and potato salad
A twist on traditional three-bean salad, this adds a little potato to the mix with a light vinaigrette.
Ingredients
- 15.5 ounces kidney beans red, cooked, no salt added
- 15.5 ounces wax beans cooked, no salt added
- 15.5 ounces chickpeas garbanzo beans, cooked, no salt added
- 1 potatoes red, can add more
- 1 onions (green) finely chopped
Dressing
- 2 tablespoon apple juice concentrate
- 1/4 cup olive oil (extra virgin)
- 2 tablespoon white vinegar use apple cider vinegar once you have tested it on the Plan
- 1 tsp sea salt fine, omit for low-sodium diets
- 1/2 tsp white pepper finely ground
- 1 packet stevia (organic) powdered, or liquid stevia to equal 1 teaspoon sugar, optional
Instructions
Salad
- Rinse the beans well and leave in the colander to drain while you make the rest of the dish.
- Dice the scrubbed potatoes finely. Rinse three times to remove the starch. Add filtered water just to cover and cook for 10 minutes until fork tender. I cook them in a microwave-safe dish, but you could boil them too. Drain immediately and rinse with cold water.
- Finely chop the green onion and add to a cup of cold water for a few minutes to remove the bite. Drain well.
Dressing
- Put all the dressing ingredients in a jar, and shake well to emulsify. Toss all the ingredients together in a large bowl and pour over about half of the dressing. Toss well; the flavors will intensify as it marinates. Refrigerate up to 5 days. Use leftover dressing on salads.
Notes
If you do not eat red potatoes, just skip them. If you are on a low-sodium diet I recommend cooking your own beans via the Beany Brothy Deliciousness Method, omitting the salt. You can freeze beans in 2 C. servings, and thaw them as needed for recipes like this. You can use fresh green or wax beans as well. Just wash and trim them into bite-sized pieces, and boil or steam just until tender but not squeaky to the bite. Pour into cold water to stop them from overcooking.