Vegan Sicilian Bean Salad
This vegan Sicilian bean salad has it all! Potatoes, butter beans, veggies, olives, and not 1 but 2 delicious dressings. Check out the recipe below!
Equipment
- oven
- Medium sized pot
Ingredients
- 4 medium/large potatoes
- 2 tbsp olive oil
- ½ tsp salt
- 200 grams mixed lettuce
- 150 grams green beans haricot verts
- 250 grams butter beans cooked
- 75 grams green olives, pitted and in slices
- 75 grams black olives, pitted and in slices
- 50 grams capers
- ½ red onion, thinly sliced
- 50 grams flat leaf parsley (small handful)
- 1 tbsp dijon mustard
- 1 tbsp vinegar, i used balsamic
- 1 tbsp agave or brown sugar
- ½ tsp black pepper
- ½ tsp salt
- 4 tbsp olive oil
- 2 tbsp vegan aioli (with chimichurri spices) check out my aioli recipe linked in the text!
Instructions
- Start by preheating the oven to 200 °C (400 °F).
- Cube the potatoes, rinse in cold water and dry, spread out on a baking sheet, drizzle in olive oil, salt and pepper.
- Pop potatoes into the oven for about 30 minutes or until golden brown and tender when you stick a fork in them.
- Rinse the green beans, add to a pot of cold water, add salt, and bring to a boil. Cook al dente.
- Slice the olives. Rinse the butter beans. Cut the red onion. Prepare the parsley.
- In a bowl, combine the mustard, sugar, vinegar, salt, pepper and give a good whisk. Then add in the oil whilst stirring and incorporate well. Give it a taste and adjust accordingly.
- In a large salad bowl, mix the greens, add in the olives, capers, red onion, butter beans, green beans.
- Get your vegan aioli ready with the chimichurri spices.
- Remove the potatoes from the oven, add to the salad.
- Dress with the vinaigrette and drizzle over the aioli.
- Top with parsley and enjoy!
Notes
This recipe is gluten free.
When kept in the fridge, will keep for up to several days.
Tried this recipe?Let us know how it was!