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    Home » Recipes » Vegetarian Lunch Recipes

    Jun 6, 2018 · Modified: Feb 8, 2020 by Becca Heyes · This post may contain affiliate links · 10 Comments

    Two bean and potato salad with creamy pesto

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    Total time: 1 hour 5 minutes
    Servings: 3 people
    5 from 2 votes
    Jump to Recipe Rate this Recipe
    Potato and bean salad with lettuce in a bowl

    If you've been reading this blog for a while, you might know that I'm not exactly what I would call a 'salad person' (meaning a person who loves salad, not some kind of weird person made out of salad... though I'm not one of those either). I definitely don't hate salads, but they have to have plenty of yummy bits as well as just plain raw veg - and despite the somewhat uninspiring title of this recipe (if you have a better idea for what to call it, please tell me!), this two bean and potato salad is chock-full of yummy bits.

    Horizontal photo of bean and potato salad in a bowl with a fork and a jar of pesto dressing

    A while back, I asked for recipe requests on my Facebook page, and a few people asked for salad recipes (so apparently you don't all exclusively eat cheese and lentils? Just me?). I'd been intending to make a lovely spring salad recipe, but since June has crept up on me, you get a summer salad instead. Pretty much all of the ingredients in this two bean and potato salad are in season at the moment - new potatoes, green beans, tomatoes, lettuce... All good, fresh ingredients, cooked simply.

    Collage showing butter beans, potatoes, green beans and tomatoes roasting on a baking tray

    This two bean and potato salad is so much more than just beans and potatoes. As well as the crispy roasted new potatoes, crunchy roasted green beans, and big fat butter beans, it's also got juicy roasted tomatoes, milky mozzarella pearls, and an extra creamy homemade pesto dressing (as well as a bit of lettuce, for salad's sake). It feels much more exciting than a plain old salad, but is still packed with lots of nutritious ingredients. To be honest, you could pretty much slather anything in this ultra-creamy pesto and I'd be sold, but it definitely helps when you start with a mixture that's so yummy in the first place.

    Bean and potato salad in a bowl being mixed with pesto dressing

    If you've been reading for a while, you may also know that if a recipe requires several different cooking methods, I'm almost certainly not going to make it. Frying, boiling, steaming and roasting, all for one meal? I honestly just can't be bothered. So wherever possible, I try to cook my ingredients in the same way, just to cut down on time, effort, and washing up! This time, I roasted all the veg together - they do take slightly different amounts of time to cook, but you only need one big baking tray. Roast the potatoes for a little while first, then add the beans, and finally add the tomatoes for a few minutes at the end. Simples.

    Collage showing creamy homemade pesto dressing and two bean and potato salad

    And there you have it - a simple summer salad with plenty of yummy bits, all tossed in that beautiful creamy, herby pesto dressing. I could eat this two bean and potato salad every day (any excuse to call roast potatoes a salad, right?).

    Close up shot of two bean and potato salad with tomatoes, mozzarella, and creamy pesto dressing

    Two bean and potato salad with creamy pesto

    A luxurious summer salad with roasted potatoes, two different kinds of beans, roasted tomatoes, mozzarella pearls, and a super creamy homemade pesto dressing.

    If you've cooked this recipe, don't forget to leave a star rating!

    5 from 2 votes
    Print Pin Comment
    Prep Time: 20 minutes
    Cook Time: 45 minutes
    Total Time: 1 hour 5 minutes
    Servings: 3 people
    Calories:
    Author: Becca Heyes

    Ingredients

    • 300 g (~ 10 ½ oz) small new potatoes
    • 1 tablespoon oil
    • Salt
    • Black pepper
    • 115 g green beans, halved (~ 1 cup when halved)
    • 400 g tin butter beans, drained (235g, or ~ 1 ¼ cups, when drained)
    • 2 medium tomatoes, cut into wedges

    For the simple basil pesto:

    • 1 small clove garlic, peeled
    • 2 tablespoon pine nuts (plus more to serve, if desired)
    • 1 small bunch fresh basil
    • 3 tablespoon finely grated vegetarian parmesan-style cheese
    • 2 tablespoon extra virgin olive oil
    • 4 tablespoon water

    To assemble:

    • 125 g (~ ½ cup) mozzarella pearls
    • 2 large handfuls salad leaves

    Instructions

    • Cut the new potatoes in half lengthwise, and toss in a little oil. Lay them on a baking tray, and season with salt and pepper. Roast at 190°C (Gas Mark 5 / 375°F) for around 15-20 minutes, until they are slightly soft, but not yet fully cooked.
    • Add the green beans and butter beans to the tray (add a dash more oil if needed), and return to the oven for a further 10-15 minutes. Then add the tomato wedges, and roast for 10 minutes more. Some of the butter beans may ‘pop’ during cooking, but that’s okay! They look a bit strange, but they taste the same.
    • While the vegetables are cooking, prepare the simple basil pesto. Add the garlic and pine nuts to a mini food processor, along with the basil and grated parmesan. Blitz thoroughly to give a creamy paste. Add the extra virgin olive oil and a small dash of water, and blitz again. Continue adding water until the pesto reaches a pourable consistency (I needed around 4tbsp in total). Remember that not all food processors have water-tight lids, so pulse the button carefully!
    • When the vegetables are ready, transfer them to a large mixing bowl, and add as much of the pesto as you like (you’ll probably have a decent amount left over). Add the mozzarella pearls and a bit more salt and pepper if necessary, and toss to coat. You can serve the salad warm, or keep in the fridge and serve cold. Just before serving, add a couple of good handfuls of salad leaves, and toss again. Serve with a few more pine nuts and an extra drizzle of pesto, if desired.

    Nutrition

    Serving: 0 g - Carbohydrates: 0 g - Protein: 0 g - Fat: 0 g - Saturated Fat: 0 g - Polyunsaturated Fat: 0 g - Monounsaturated Fat: 0 g - Trans Fat: 0 g - Cholesterol: 0 mg - Sodium: 0 mg - Potassium: 0 mg - Fiber: 0 g - Sugar: 0 g - Vitamin A: 0 IU - Vitamin C: 0 mg - Calcium: 0 mg - Iron: 0 mg

    Nutritional information is approximate, and will depend on your exact ingredients. Please calculate your own nutritional values if you require accuracy for health reasons.

    Tried this Recipe? Pin it for Later!Mention @EasyCheesyVeg or tag #EasyCheesyVegetarian!

    Note: Nutritional information is approximate, and will depend on exactly what ingredients you choose. Information above is for ⅓ of the recipe.

    Here's another of my favourite 'tasty bits' salads - sweet potato quinoa salad with a creamy tahini dressing:

    More Vegetarian Lunch Recipes

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    • 30 Super Quick Vegetarian Dinners (20 minutes or less!)
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    Comments

    1. Rachel says

      June 16, 2018 at 8:52 pm

      Another delicious recipe! Really enjoyed having this for dinner tonight. Thank you so much Becca xx5 stars

      Reply
      • Becca @ Amuse Your Bouche says

        June 19, 2018 at 3:13 pm

        Awesome, thanks Rachel!

        Reply
    2. Alison says

      June 15, 2018 at 8:48 am

      This went down very well at the weekend. Perfect for a relaxed and healthy tea! Thanks for your brilliant recipes.

      Reply
      • Becca @ Amuse Your Bouche says

        June 16, 2018 at 10:25 am

        Awesome, so glad you liked it! :)

        Reply
    3. Ttrockwood says

      June 14, 2018 at 6:15 am

      What a fantastic combination! I love adding roasted veggies to salads. Often i cook extra veg with my dinner to bring in my daily lunch salad (which is basically a tupperware of dressed salad greens that i flop a bunch of other stuff onto!)
      The pesto dressing is so perfect for summer. I’ll skip the cheese to keep it vegan

      Reply
      • Becca @ Amuse Your Bouche says

        June 16, 2018 at 10:22 am

        Great idea to get in the habit of cooking extra veg every night! I need to do that.

        Reply
    4. Petra says

      June 08, 2018 at 3:11 pm

      This is a fantastic salad, I cannot wait to try this at home!

      Reply
      • Becca @ Amuse Your Bouche says

        June 11, 2018 at 10:32 am

        Thanks Petra!

        Reply
    5. Sheila says

      June 07, 2018 at 3:12 am

      This looks delicious. I am searching for something light yet and flavorful side dishes and I believe that this two bean potato salad is simply perfect. Can't wait to try this on Saturday. Thank you for sharing the recipe.

      Reply
      • Becca @ Amuse Your Bouche says

        June 11, 2018 at 10:32 am

        Thanks Sheila! Really hope you like it :)

        Reply

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    Hi, I'm Becca! I've been a vegetarian for 20+ years, and unlike most of my other childhood pursuits, I actually stuck with it! I love cooking vegetarian food that's full of flavour, but doesn't take a lot of effort to make.

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