In order to bring you the best organic produce, some ingredients may differ from those depicted.
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Mediterranean four-bean salad with pan-fried patatas and romesco verde
Gluten-Free Friendly, Dairy-Free, Soy-Free, Mediterranean, Lean & Clean, Vegan, Carb-Conscious, No Added Sugar, <600 Calories
2 Servings, 470 Calories/Serving
20 Minutes
Four kinds 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.
In your bag
- 1 ounce sun-dried tomato strips (not in oil)
- 5 ounces organic fingerling or other small waxy potatoes
- 6 ounces organic green beans
- ½ cup cooked chickpeas
- ½ cup cooked white beans
- ½ cup cooked kidney beans
- 3 tablespoons pitted Castelvetrano olives
- Sunbasket romesco verde (mild green chiles - pumpkin seeds - extra virgin olive oil - sherry vinegar - cilantro - garlic - kosher salt)
- 3 ounces organic baby arugula or other leafy greens
Nutrition per serving
Calories 470, Total Fat 28g (36% DV), Sat. Fat 4g (20% DV), Trans Fat 0g, Cholest. 0mg (0% DV), Sodium 770mg (33% DV), Total Carb. 43g (16% DV), Fiber 13g (46% DV), Total Sugars 6g (Incl. 0g Added Sugars, 0% DV), Protein 16g
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
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.
- 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 chickpeas, white beans, and lima beans.
- Cut the olives in half.
Serve
Kids Can!
- Scrub the potatoes.
- Rinse the beans.
- Assemble the four-bean salad.