Crispy Potatoes & Bean Salad
Now that the summer’s here and the weather is getting warmer, I thought I would share one of my top favorite balanced and nourishing salads.
This vegetarian recipe can be served as a main or side dish and it also makes a great meal for batch cooking - for this I would recommend doubling the recipe’s ingredients and leaving the spinach out until serving.
Ingredients
Salad
5-6 baby potatoes
6-7 chestnut mushrooms
1 corn on the cob
1/2 avocado
1 can black beans
6 cherry tomatoes, halved
2 handfuls spinach
Feta cheese and fresh dill, for garnishing
Dressing
1 cup greek yoghurt
2tbsp olive oil
1 garlic clove
2tsp wholegrain mustard
1tsp balsamic vinegar
1/2 cup fresh dill
1/2 cup fresh basil
salt and pepper
Method
Place the potatoes in a pot filled with boiling water. Boil for 12-15 minutes until tender.
Preheat the grill at medium heat and top and oven rack with some parchment paper. Meanwhile, make the dressing by placing all ingredients in a high speed blender. Set the dressing aside.
Assemble the asparagus and corn on the cob and drizzle with some olive oil. Grill the asparagus for 7-8 minutes and corn for 10 minutes, turning everything every 3 min.
Drain the potatoes and grill them for 3-5min along with the asparagus and corn. Once out of the oven, cut the potatoes in half and toss them with a tbsp of the dressing.
Start arranging the ingredients in a salad plate. Make a bed with the mixed greens and top with the rest of ingredients. Drizzle with the dressing and enjoy!