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

In order to bring you the best organic produce, some ingredients may differ from those depicted.

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

20-Minute Meal

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

Gluten-Free Friendly, Dairy-Free, Soy-Free, Mediterranean, Lean & Clean, Vegan, Carb-Conscious, Family-Friendly, No Added Sugar, <600 Calories

2 Servings, 500 Calories/Serving

20 Minutes

Three types of beans and pops of flavor from olives and sun-dried tomatoes come together in this colorful main-course salad; our house-made green romesco adds a tangy finish. 

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 1 ounce sun-dried tomatoes (not in oil)
  • 6 ounces organic gold or red new potatoes
  • 6 ounces organic green beans
  • 1 13.1 ounce tetra pack cooked kidney beans
  • 1 13.1 ounce tetra pack cooked butter beans
  • 3 tablespoons pitted Castelvetrano olives
  • Sunbasket romesco verde (mild green chiles - pumpkin seeds - extra virgin olive oil - sherry vinegar - cilantro - garlic - kosher salt)
  • 1½ ounces organic baby arugula or other leafy greens

 Make It Ahead
The salad (Steps 1 through 3, omitting the arugula and romesco verde) can be prepared up to 1 day ahead. Cover and refrigerate overnight. When ready to serve, gently stir in the arugula and half the romesco, serving the remaining romesco on the side.

Nutrition per serving

Calories 500, Total Fat 28g (36% DV), Sat. Fat 4g (20% DV), Trans Fat 0g, Cholest. 0mg (0% DV), Sodium 900mg (39% DV), Total Carb. 47g (17% DV), Fiber 15g (54% DV), Total Sugars 8g (Incl. 0g Added Sugars, 0% DV), Protein 18g

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Soak the sun-dried tomatoes; cook the potatoes

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. 

2

Prep and cook 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. 

3

Prep the remaining ingredients; finish the salad

  • 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. 

Serve

Transfer the salad to individual bowls and serve the remaining romesco on the side.
Kids Can!
  • Scrub the potatoes.
  • Rinse and measure the beans. 
  • Assemble the three-bean salad.