Created with healthy vegan ingredients, super easy to make, & full of flavor, this White Bean & Baby Potato Salad recipe checks all of the boxes. It’s the perfect weeknight meal to nourish you right up!
This White Bean & Baby Potato Salad is the best healthy vegan recipe to create on a busy weeknight.
It includes fresh greens, marinated white beans, roasted baby potatoes, & creamy avocado.
Even though the ingredients are somewhat basic, the end result is absolutely delicious!
Why You’ll Love This Healthy Vegan Salad Recipe
- Full of Flavor & Loaded with Nutrition: Just because this is a salad recipe doesn’t mean that it’s boring.
- Quick & Easy: Ready in about 30 minutes & it’s effortless to make!
- Great for Meal Prep: This White Bean & Baby Potato Salad stores well in the fridge, making it the perfect vegan recipe for healthy dinners throughout the week.
Ingredients
- Organic White Beans: Loaded with protein, full of fiber, & marinated to elevate the salad. Great northern, cannellini beans, or navy beans will all work.
- Organic Marinade: A combination of extra-virgin olive oil, fresh lemon juice, Dijon mustard, & fresh garlic is used for the bean marinade.
- Organic Yellow Baby Potatoes: These small potatoes, often referred to as new potatoes, are the perfect addition to this salad.
- Organic Avocado: Make sure to use a ripe avocado for some extra healthy fats & creaminess.
- Organic Greens: Any greens work great. Baby spinach, arugula, chard, and/or massaged kale.
How to Make
- Baby Potatoes. Preheat the oven to 425 degrees F. Add the quartered potatoes to a baking tray lined with parchment paper. Toss with the avocado oil & seasonings. Bake for 20–25 minutes, flipping halfway.
- Marinate. Whisk all of the marinade ingredients in a mixing bowl until well combined.
- Combined. Add the drained beans to the marinade & set for at least 10 minutes, chilled or at room temperature.
- Serve. Divide greens of choice & roasted baby potatoes between bowls. Top with the marinated beans & avocado. Enjoy!
Tips for Making this Vegan Salad Recipe Perfectly
- Organic Greens: Any greens work great. Baby spinach, arugula, chard, and/or massaged kale.
- Organic Beans: Great northern, cannellini, or navy beans will do.
- Drain the Beans: Be sure to drain your beans; this ensures that the salad does not have any bean liquid in it.
- Chilled Ingredients: This is a personal preference, but I recommend refrigerating the beans, avocado, & of course, the greens prior to serving.
Storing & Reheating
This White Bean & Baby Potato Salad is the perfect vegan recipe for healthy leftovers & meal prep!
Storing. Transfer the marinated beans & the cooled potatoes to separate airtight glass containers. Refrigerate for up to 4 days.
Reheating. To reheat, preheat the oven to 350 degrees F. Transfer the roasted potatoes to an oven-safe bowl. Place in the oven for 10–15 minutes, until warmed through. Give the marinated beans a good stir, slice up the avocado, massage the greens (if needed), & enjoy with the warm potatoes.
More Healthy Vegan Salad Recipes You’ll Love
- Copycat Erewhon Kale White Bean Salad
- Red Kidney Bean & Japanese Sweet Potato Salad
- Pesto White Bean Kale Salad
- Chickpea & Avocado Kale Caesar Salad
- Erewhon Kale & White Bean Salad with Roasted Japanese Sweet Potatoes
Sharing Is Caring!
If you make this White Bean & Baby Potato Salad recipe, please leave a review & rating below. I love hearing from you, & it helps others learn more about the blog as well. Be sure to follow along on Pinterest, Instagram, & TikTok for even more healthy content!
Xoxo.
CMG.
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White Bean & Baby Potato Salad
- Prep Time: 15
- Cook Time: 20
- Total Time: 35
- Yield: 4 1x
- Category: Salad
- Method: Oven
- Cuisine: American
- Diet: Vegan
Description
Created with healthy vegan ingredients, super easy to make, & full of flavor, this White Bean & Baby Potato Salad recipe checks all of the boxes. It’s the perfect weeknight meal to nourish you right up!
Ingredients
Always opt for organic ingredients.
BABY POTATOES
- 2 cups yellow baby potatoes, quartered
- 2 tsp avocado oil
- Sea salt & black pepper, to taste
BEANS & MARINADE
- 1 (15-oz) can white beans
- 2 tbsp extra-virgin olive oil
- 1 tbsp fresh lemon juice
- 2 tsp Dijon mustard
- 2 garlic cloves, minced
- ¼ tsp red pepper flakes
- Sea salt & black pepper, to taste
SALAD
- Fresh greens of choice
- Avocado(s)
Instructions
- Baby Potatoes. Preheat the oven to 425 degrees F. Add the quartered potatoes to a baking tray lined with parchment paper. Toss with the avocado oil & seasonings. Bake for 20–25 minutes, flipping halfway.
- Marinate. Whisk all of the marinade ingredients in a mixing bowl until well combined.
- Combined. Add the drained beans to the marinade & set for at least 10 minutes, chilled or at room temperature.
- Serve. Divide greens of choice & roasted baby potatoes between bowls. Top with the marinated beans & avocado. Enjoy!
Notes
Organic Greens: Any greens work great. Baby spinach, arugula, chard, and/or massaged kale.
Organic Beans: Great northern, cannellini, or navy beans will do.
Drain the Beans: Be sure to drain your beans; this ensures that the salad does not have any bean liquid in it.
Chilled Ingredients: This is a personal preference, but I recommend refrigerating the beans, avocado, & of course, the greens prior to serving.
Storing & Reheating: Transfer the marinated beans & the cooled potatoes to separate airtight glass containers. Refrigerate for up to 4 days. To reheat, preheat the oven to 350 degrees F. Transfer the roasted potatoes to an oven-safe bowl. Place in the oven for 10–15 minutes, until warmed through. Give the marinated beans a good stir, slice up the avocado, massage the greens (if needed), & enjoy with the warm potatoes.
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