Mediterranean four-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.

20-Minute Meal

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

Gluten-Free Friendly, Dairy-Free, Soy-Free, Mediterranean, Lean & Clean, Vegan, Diabetes-Friendly, <600 Calories

2 Servings, 490 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.

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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.
  • 2 ounces sun-dried tomato strips (not in oil)
  • 5 ounces organic fingerling or other small waxy potatoes
  • 5 ounces organic green beans
  • ½ cup cooked chickpeas
  • ½ cup cooked white beans
  • ½ cup cooked lima beans
  • ¼ cup pitted Castelvetrano olives
  • Sunbasket romesco verde (mild green chiles - pumpkin seeds - EVOO - sherry vinegar - fresh cilantro - fresh garlic - kosher salt)
  • 3 ounces organic baby arugula or other leafy greens
Chef's Tip
To save even more time, skip soaking the sun-dried tomatoes and add them directly to the salad in Step 3.

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 490, Total Fat 22g (28% DV), Sat. Fat 2.5g (13% DV), Trans Fat 0g, Cholest. 0mg (0% DV), Sodium 490mg (21% DV), Total Carb. 60g (22% DV), Fiber 14g (50% DV), Total Sugars 15g (Incl. 0g Added Sugars, 0% DV), Protein 17g

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.

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.
  • 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 soak and the potatoes cook, prepare the green beans.

2

Prep and cook the green beans

  • Trim the stem ends from the green beans.
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 cook, 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.
To the bowl with the green beans, add the chickpeas, white beans, lima beans, 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 the beans.
  • Assemble the four-bean salad.
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