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Potato and Bean Salad

A quick, delicious salad with ingredients that will keep your gut microbes happy! Potatoes are often underrated - undeservedly though, as they’re tasty and nutritious, and when cooked and cooled they form resistant starch. Resistant starch has prebiotic-like beneficial effects on gut bacteria.

potato and green bean salad in bowl with fork

You'll Need:

6 small potatoes, washed and halved

200g beans or chickpeas, or a mix;

rinsed and drained

6 cherry tomatoes, halved

1 cup green beans (fresh or frozen),

or asparagus

2 tablespoons extra virgin olive oil

1 tablespoon lemon juice

1 tablespoon pumpkin seeds

Salt and pepper to taste

Optional: 2 hard-boiled eggs


Method:

Bring water to boil in a pot and add potatoes, cook until just soft. Drain and cool.

Heat a little olive oil in a pan over medium heat, then fry beans for 2-3 minutes, until slightly browned but still crunchy.

Add all ingredients to a bowl and combine well. Sprinkle over pumpkin seeds to decorate.


Optional: Top each portion with a halved boiled egg.

For extra flavour, stir through a tablespoon of basil pesto instead of olive oil and lemon juice.


Makes 2 serves as a side, or 1 serve as a main

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