Roasted Potato and Bean Salad with Chipotle Avocado Dressing

Name: Roasted Potato and Bean Salad with Chipotle Avocado Dressing
Prep time: 15M
Total time: 50M
Yield: 6 Servings
Ingredients: 1 ½ lb. baby yellow potatoes, quartered into wedges; ¼ cup Extra Virgin Olive Oil; 1 tsp. Sea Salt; ¼ tsp. Ground Black Pepper; 8 oz. green beans, halved widthwise; 1 small avocado, halved, pitted and peeled; ¾ cup water; 3 tbsp. Lemon Juice; 2-3 Chipotle Peppers in Adobo Sauce; 1 can Organic Cannellini; 1 can Organic Chick Peas; 1 cup Manzanilla Spanish Olives Stuffed with Minced Pimientos; ½ cup finely chopped red onion; 2 tbsp. sliced almonds, toasted; 1 tbsp. finely chopped fresh parsley

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<h2 class="subheader">A zesty, plant-based salad perfect for any meal!</h2> Elevate your salad game with this stunning Roasted Potato and Bean Salad with Avocado-Chipotle Dressing! This recipe features golden, oven-roasted potatoes tossed with GOYA® <a href="https://www.goya.com/en/products/organic-cannellini/">Cannellini</a> and GOYA® <a href="https://www.goya.com/en/products/organic-chick-peas/">Chick Peas</a> and crisp, fresh vegetables. Everything is tied together by a creamy avocado and chipotle dressing that delivers a vibrant, smoky kick. It’s a simple plant-based dish that works just as well for a quick weeknight dinner as it does for your next gathering. Plus, it’s meal-prep friendly and can be made ahead of time for a delicious, hassle-free meal.

Total Time

50m

Prep Time:15m

Cook Time:35m

Yields:6 Servings

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Ingredients

1 ½ lb.

baby yellow potatoes, quartered into wedges

¼ cup

GOYA® Extra Virgin Olive Oil, divided

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1 tsp.

GOYA® Sea Salt, plus more, to taste

¼ tsp.

GOYA® Ground Black Pepper, plus more, to taste

8 oz.

green beans, halved widthwise

small avocado, halved, pitted and peeled

¾ cup

water

3 tbsp.

GOYA® Lemon Juice, or fresh lemon juice

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2-3

chipotle peppers, from 1 can (7-oz.) GOYA® Chipotle Peppers in Adobo Sauce, finely chopped

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1 can
(15.5 oz.)

GOYA® Organic Cannellini, or <a href="https://www.goya.com/en/products/cannellini-can/">GOYA® Cannellini Beans</a>, rinsed and drained

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1 can
(15.5 oz.)

GOYA® Organic Chick Peas, or <a href="https://www.goya.com/en/products/chick-peas-can/">GOYA® Chick Peas</a>, rinsed and drained

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1 cup

halved GOYA® Manzanilla Spanish Olives Stuffed with Minced Pimientos

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½ cup

finely chopped red onion

2 tbsp.

sliced almonds, toasted

1 tbsp.

finely chopped fresh parsley

Directions

Kitchen View

Step 1

Preheat oven to 400°F. Toss potatoes with 1 tbsp. oil on a rimmed baking sheet until coated. Season with salt and pepper. Bake on the lower rack, flipping potatoes halfway through, until tender and light golden brown, about 35 minutes. Eight minutes before the potatoes are finished, add the green beans to the baking sheet with the potatoes. Continue baking until the green beans are tender.

Step 2

Meanwhile, in a blender, combine avocado, water, remaining oil, and lemon juice. Blend on high until smooth, about 30 seconds. Transfer the dressing to a small bowl. Stir in chipotle peppers and season with salt and pepper to taste.

Step 3

In a large bowl, toss cannellini beans, chickpeas, potatoes, green beans, half the chipotle-avocado dressing, olives, and onions together until coated. Season with additional salt to taste. Garnish with almonds and parsley. Serve with the remaining chipotle-avocado dressing and enjoy. Topping Options: Plant-Based or Dairy Garnish with plant-based feta or GOYA® <a href="https://www.goya.com/en/products/queso-fresco/">Queso Fresco</a> if you prefer a dairy option. How to Keep Your Salad Fresh: The salad can be prepared up to 2 days in advance. Store it in an airtight container in the refrigerator and cover the surface with plastic wrap to help prevent the chipotle-avocado dressing from browning.