The Potato Salad with Beans and Cherry Tomatoes is a fresh and light dish that you can also prepare in advance and take to the beach or work. Perfect for summer or as a quick lunch, this salad is very easy to make, it is hearty but not heavy.
The delicate taste of the potatoes pairs well with onion and beans, and the cherry tomatoes add a touch of color to the dish. You can customize it by adding aromatic herbs like parsley or basil, or by replacing the beans with chickpeas. It is prepared in a few minutes because, while the potatoes are cooking, you can optimize time by chopping the other ingredients, and it is very convenient if, like me, you don’t feel like cooking.
It is an ideal dish when it’s hot, and like all salads, you can enrich it with the ingredients you like most, such as tuna, olives, bell peppers…
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DON’T MISS THESE RECIPES:
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: 4People
- Cooking methods: Boiling
- Cuisine: Italian
- Seasonality: Spring, Summer, and Fall
Ingredients
- 8.5 oz canned cannellini beans
- 2 potatoes
- 1 cup cherry tomatoes
- Half onion
- extra virgin olive oil
- vinegar
- salt
- pepper
Steps: Potato Salad with Beans and Cherry Tomatoes
First, put a pot of salted water on the stove, then peel the potatoes and cut them into pieces. When the water boils, add the potatoes and cook for 9 minutes, then check the cooking and, if necessary, continue for a couple more minutes. Then drain and let them cool.
Meanwhile, peel the onion and slice it, dice the cherry tomatoes and drain the beans from their preserving liquid.
Put all ingredients in a bowl and season with salt, pepper, oil, and a bit of vinegar. Mix well and store in the fridge until serving.
FAQ (Questions and Answers)
What variety of beans can I use?
For this recipe, besides cannellini, you can use butter beans.
