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Warm potato, courgette and beans salad

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).
Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Resting Time 4 hours
Total Time 15 minutes
Servings: 4 people
Cuisine: Mexican
Calories: 1234
Ingredients Method

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

Method
 

  1. Thinly slice the onion and garlic.
  2. Cut the courgette into half-moons.
  3. 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.
  4. Stir-fry for about 5-10 minutes until the potatoes have lightly browned.
  5. Stir in the paprika, the add the lemon juice and black beans. Season with salt and pepper.
  6. Stir for a minute, then add the fresh herbs and serve.