Roasted Green Bean & Potato Salad
A simple, 1-pan salad with crispy roasted potatoes and green beans. This salad is vegan, gluten-free, and full of bright, fresh flavors!
Ingredients
- 1 pound of fingerling potatoes halved (or larger potatoes, quartered)*
- 1 pound of green beans ends trimmed
- 2 Tablespoons olive oil
- 1 teaspoon each of salt pepper, and dried oregano
- 1/2 a medium red onion thinly sliced
- 1/2 a pint of cherry tomatoes quartered (about 12)
- 1/4 cup Kalamata olives halved
- A handful of fresh parsley roughly chopped
- Juice of half a lemon
Instructions
- 1. Preheat oven to 425 degrees Fahrenheit. Line a sheet pan with parchment or foil. Set aside.
- 2. Put sliced potatoes and green beans onto pan. Drizzle with olive oil, and sprinkle with spices. Toss to combine. Bake for 25 minutes, stirring once, until potatoes are fork tender and green beans are starting to brown.
- 3. Remove pan from oven, and assemble all remaining ingredients. Squeeze lemon juice over the potatoes, and sprinkle all other ingredients on top. Stir to combine.
- 4. Serve immediately, at room temperature, or cold up to 5 days later. Leftovers keep best in the fridge.
Notes
*If you can't find fingerling or other tiny potatoes, choose a waxy potato like Yukon gold or a red-skinned potato, and buy a pound of them. Cut them in quarters/eighths, etc, depending on how large the potatoes are.