Roasted Potatoes, Peppers and Beans Salad

Roasted potatoes, peppers, and beans salad brings together a perfect combination of flavors and textures, with crunchy on the outside, tender on the inside roasted potatoes, red, sweet peppers and onions as a pop of freshness and a crunchy bite that perfectly complements the potatoes. Finally, the addition of beans, not only enhances the heartiness but also provides a good source of protein.

The salad is then dressed with a tangy vinaigrette made with vinegar, olive oil and dill, which adds a refreshing and zesty touch.

This salad is not only incredibly delicious, but it is also versatile, making it a perfect side dish for any meal.

Add chopped potatoes and peppers into a baking dish, drizzle with a tablespoon of olive oil and season with salt and pepper. Roast in a preheated oven at 220°C/428°F for 30 minutes.

Mix the roasted potatoes and sliced peppers with red kidney beans, chopped spring onion and half a sliced onion.

Add 3 tablespoons of olive oil, vinegar, chopped parsley and dill, just season with some more salt if needed and toss around until combined.

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Roasted Potatoes, Peppers and Beans Salad

Yield: 2

Ingredients

• Potatoes - 700 g
• Sweet red peppers - 2
• Red kidney beans - 250 g
• Spring onion - 1
• Onion - 1/2
• Parsley - 2 tablespoons
• Dill - 1 tablespoon
• Olive oil - 4 tablespoons
• Vinegar - 1 teaspoon

Instructions

1. Add chopped potatoes and peppers into a baking dish, drizzle with a tablespoon of olive oil and season with salt and pepper. Roast in a preheated oven at 220°C for 30 minutes.
2. Mix the roasted potatoes and sliced peppers with red kidney beans, chopped spring onion and half a sliced onion.
3. Add 3 tablespoons of olive oil, vinegar, chopped parsley and dill, season with a pinch of salt if needed and toss until combined.