Warm potato, courgette and beans salad
7 Nov 2022
Prep Time
5 minutes
Cook Time
15 minutes
Total Time
20 minutes
Background
You can make this warm potato, courgette and beans salad, using pre-cooked, leftover new potatoes, so the dish will take you only 10-15 minutes to make. You can serve it as vegan main meal (with a crispy salad) or as a side dish (goes particularly well with steak).
Ingredients
- 1 red onion
- 1 clove of garlic
- 1 Tbsp olive oil
- 1 small courgette
- 2 cups cooked new potatoes, halved
- 1 tsp smoked paprika
- 1 tsp dried oregano
- Pinch of chilli flakes
- 1 lemon juiced
- ½ tin black or kidney beans
- 2 Tbsp chopped coriander or parsley leaves
Instructions
- Thinly slice the onion and garlic.
- Cut the courgette into half-moons.
- Heat the oil in a non-stick frying pan and gently sauté the onion for 5 minutes, then add the garlic, oregano and courgette. Cook for another 2 minutes, then add the potatoes and chilli flakes.
- Stir-fry for about 5-10 minutes until the potatoes have lightly browned.
- Stir in the paprika, the add the lemon juice and black beans. Season with salt and pepper.
- Stir for a minute, then add the fresh herbs and serve.
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Categories
- Meal Type: - Budget - Everyday - Leftovers - Lunch - Main - Quick & Easy - Side - Stir Fry - Supper
- Cuisines: - Mexican
- Ingredients: - Beans - Roots & Bulbs
- Health and Diet: - Combination - Dairy Free - Egg Free - Gluten Free - Healthy - High Fibre - Nut Free - Sugar Free - Vegan
- Skill Levels: - Easy
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