Mediterranean Bean, Potato and Vegetable Salad Platter

This fresh, simple Mediterranean salad has a wonderful mix of goodies.

August 2, 2012

Serves: 4
Prep: 10 min
Cook: 0 min
Total: 30 min


  • 2 cups canned kidney beans, drained and rinsed
  • 2 cups sliced cooked red potatoes
  • 1/2 cup balsamic vinegar
  • 2 tablespoons minced garlic
  • 2 tablespoons lemon juice
  • 3 tablespoons honey
  • 1 tablespoon olive oil
  • 1/4 cup minced red onions
  • 1/4 teaspoon salt
  • 3 cups torn leaf lettuces
  • 1/2 cup sliced sweet red peppers
  • 1/2 cup sliced green peppers
  • 1/2 cup whole-kernel corn
  • 1 large tomato, cut into wedges
  • ground black pepper


1. In a large bowl, combine the beans, potatoes, vinegar, garlic, lemon juice, honey, oil, onions and salt. Stir gently.

2. Let marinate at room temperature for 20 minutes.

3. Line a platter with the lettuce; arrange the red and green peppers, corn and tomatoes around the edge.

4. Strain the beans and potatoes from the marinade; pile in the center of the platter. Drizzle the marinade over the vegetables. Add pepper to taste.

Nutritional Facts per serving:
Calories: 291.1
Fat: 4.8 g
Saturated fat: 0.7 g
Cholesterol: 0 mg
Sodium: 544.8 mg
Carbohydrates: 54.7 g
Total sugars: 22.3 g
Dietary fiber: 9.2 g
Protein: 10.1 g

Courtesy of the Rodale Healthy Recipe Finder.
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