Yield: 4
Red Potato and Black Bean Salad
This salad is not only delicious but also nutrient-packed, with the creaminess of tahini and the zesty freshness of lemon. Enjoy!
Prep Time
10 minutes
Cook Time
15 minutes
Total Time
25 minutes
Ingredients
- For the Salad:
- 1.5 pounds red potatoes, washed and cut into bite-sized pieces
- 1 can (15 ounces) black beans, drained and rinsed
- 1 red bell pepper, diced
- 1/2 cup red onion, finely chopped
- 1/4 cup fresh cilantro leaves, chopped
- Salt and pepper to taste
- For the Lemon-Tahini Dressing:
- Juice of 1 lemon
- 3 tablespoons tahini
- 2 tablespoons extra-virgin olive oil
- 1 clove garlic, minced
- 1 teaspoon honey or maple syrup (optional for sweetness)
- Salt and pepper to taste
- Water (to thin the dressing, if needed)
Instructions
For the Salad:
- Place the red potato pieces in a pot of boiling salted water. Cook for about 10-15 minutes or until the potatoes are fork-tender but not mushy. Drain and let them cool to room temperature.
- In a large salad bowl, combine the cooked and cooled red potatoes, black beans, diced red bell pepper, finely chopped red onion, and fresh cilantro leaves.
- Season the salad with salt and pepper to taste.
For the Lemon-Tahini Dressing:
- In a small bowl, whisk together the lemon juice, tahini, extra-virgin olive oil, minced garlic, and, if you prefer a slightly sweet dressing, add honey or maple syrup. Season with salt and pepper to taste.
- If the dressing is too thick, you can thin it out with a little water until you reach your desired consistency.
- Taste the dressing and adjust the sweetness and seasoning if needed.
To Serve:
- Drizzle the Lemon-Tahini Dressing over the salad ingredients in the large bowl.
- Gently toss the salad to ensure the dressing coats all the components evenly.
- Taste the salad and adjust the seasoning or add more dressing if desired.
Notes
Sprinkle with Nutritional Yeast and or Shelled Hemp Hearts for additional protein
