Salad with potato, beans & olives
Salad with potato, beans & olives
675kcal Per person
19g Protein
82g Carbs
30g Fat
15g Fiber
Ingredients
- ½ pound baby potatoes (227 g)
- 6 ounces cannellini beans (168 g)
- 1 bell pepper
- ¼ red onion
- 8 olives
- 5 sun-dried tomatoes
- 1 handful mixed salad (30 g)
- 1 ½ tablespoon olive oil (23 ml)
- ½ tablespoon balsamic vinegar (8 ml)
- 1 teaspoon oregano, dried (2 g)
Preparing this recipe
- Wash the potatoes and cut them in half.
- Place them in a pot with water and bring to a boil. Then reduce to a simmer. Cook for about 10 minutes or until the potatoes are tender. Drain and let them cool slightly.
- Drain the beans.
- Meanwhile, cut the bell pepper into small strips, the onion into thin rings and chop the olives and sun-dried tomatoes into small pieces.
- In a bowl, combine the potato, beans, bell pepper, onion, olives, sun-dried tomatoes and salad.
- In a small bowl, whisk together olive oil, vinegar, oregano and salt and pepper to taste.
- Pour the dressing over the salad and toss to combine.
Tip van FitChef
Also tasty to add capers.
