Mediterranean three-bean salad with pan-fried patatas and romesco verde

Bring a medium sauce pot of lightly salted water to a boil for the green beans.

• In a small bowl, soak the sun-dried tomatoes in very hot tap water until softened, about 10 minutes. Drain and pat dry, then finely chop.
• Scrub the potatoes and cut in half lengthwise.

In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the potatoes, season with salt and pepper, and cook, stirring occasionally, until lightly browned and tender, 5 to 6 minutes.

While the tomatoes are soaking and the potatoes are cooking, prepare the green beans. 

• Trim the stem ends from the green beans if needed. 

To the pot of boiling water, add the green beans and cook until crisp-tender, 4 to 5 minutes. Drain and rinse under cold water, then transfer to a large bowl.

While the green beans are cooking, prepare the remaining ingredients. 

• Rinse the kidney beans and butter beans. Measure ¾ cup [1½ cups] of each type; save the rest for another use.
• Cut the olives in half.

To the bowl with the green beans, add ¾ cup [1½ cups] kidney beans, ¾ cup [1½ cups] butter beans, the olives, potatoes, sun-dried tomatoes, and half the romesco verde and toss to coat (set aside the remaining romesco for serving). Gently stir in the arugula and season to taste with salt and pepper.