Warm Potato and Black Bean Salad with Red Peppers and Artichokes Recipe

Name: Warm Potato and Black Bean Salad with Red Peppers and Artichokes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 to 5 medium red-skinned or Yukon gold potatoes; One 15-to 16-ounce can black beans, drained and rinsed; One 6-to 8-ounce jar marinated artichoke hearts, chopped, with liquid; One medium red bell pepper, cut into short, narrow strips; 1/4 cup minced fresh parsley; 2 scallions, green parts only, thinly sliced; 2 tablespoons lemon juice, or more to taste; Salt and freshly ground pepper to taste; Mixed baby greens, optional; Pumpkin or sunflower seeds, optional

Servings: persons

4 to 5 medium red-skinned or Yukon gold potatoes
One 15-to 16-ounce can black beans, drained and rinsed
One 6-to 8-ounce jar marinated artichoke hearts, chopped, with liquid
One medium red bell pepper, cut into short, narrow strips
1/4 cup minced fresh parsley
2 scallions, green parts only, thinly sliced
2 tablespoons lemon juice, or more to taste
Salt and freshly ground pepper to taste
Mixed baby greens, optional
Pumpkin or sunflower seeds, optional

1
Microwave the potatoes until done but still firm, about 2 minutes per potato.
2
Plunge into a bowl of cool water until just cool enough to handle, but still warm.
3
Combine the beans, artichoke hearts, bell pepper, parsley, and scallions in a serving bowl.
4
Peel and dice the potatoes and add them to the bean mixture, then toss with the lemon juice.
5
Season with salt and pepper.
6
Serve at once, while the potatoes are still warm.
7
Place each serving on a small bed of greens and sprinkle with some seeds, if desired.
8
Replace half of the potatoes with sweet potato.
9
Microwave the sweet potato separately until done but still nice and firm.
10
For a tasty summer meal, serve this with Mediterranean Tofu (page 42) or Tempeh Fries (page 78) and a platter of sliced ripe tomatoes and basil strips drizzled with olive oil.
11
Make a batch of BBQ-Flavored Skillet Tofu (page 62) and serve with a platter of tomatoes prepared as suggested above.
12
Calories: 208
13
Total Fat: 4g
14
Protein: 9g
15
Carbohydrates: 36g
16
Fiber: 4g
17
Sodium: 460mg

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 to 5 medium red-skinned or Yukon gold potatoes, One 15-to 16-ounce can black beans, drained and rinsed, One 6-to 8-ounce jar marinated artichoke hearts, chopped, with liquid, One medium red bell pepper, cut into short, narrow strips, and more.

Yes, Warm Potato and Black Bean Salad with Red Peppers and Artichokes falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Warm Potato and Black Bean Salad with Red Peppers and Artichokes

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