If salads aren't your thing, try this one, which may change your mind. Potatoes add comfort, and black beans add flavor and protein. The potatoes and beans synergize nicely in this offbeat salad, embellished with artichokes and bell peppers. The liquid from the artichoke hearts provides lots of flavor. Photos by Rachael Braun.

Recipe

Potato and Black Bean Salad

If salads aren't your thing, try this one, which may change your mind. Potatoes add comfort, and black beans add flavor and protein.

5 from 1 vote

Print Pin Rate

Course: Potato salad

Cuisine: Vegan / Healthy

Diet: Vegan, Vegetarian

Keyword: black bean salad, potato salad recipe

Prep Time: 25

Cook Time: 15

Total Time: 40

Servings:

Calories: 186kcal

Author: Veg Kitchen

Ingredients

4 medium red-skinned or Yukon Gold potatoes or substitute 1 sweet potato for 2 of the regular potatoes
15- to 16- ounce can black beans drained and rinsed
6- to 8- ounce jar marinated artichoke hearts quartered, with liquid as needed
One medium red bell pepper cut into short, narrow strips
¼ cup minced fresh parsley
2 scallions thinly sliced
2 tablespoons red or white wine vinegar or more, to taste
Salt and freshly ground pepper to taste
Mixed baby greens optional
Pumpkin or sunflower seeds for garnish optional

US Customary - Metric

Instructions

Microwave or bake the potatoes until done but still firm. Plunge into a bowl of cool water until just cool enough to handle. Alternatively you can just dice the uncooked potatoes and steam in a saucepan with enough water to keep moist, until done but still firm.
Combine the beans, artichoke hearts, bell pepper, parsley, and scallions in a serving container.
Peel and dice the potatoes and add them to the bean mixture. Drizzle in the vinegar, and season with salt and pepper.
Serve at once, while the potatoes are still warm, if possible, though this is also good at room temperature.
Place each serving on a small bed of greens, and sprinkle with some seeds, if desired.