Crispy Potato & Butter Bean Salad
Who said potato couldn’t be crispy in a salad? I mean roasted potatoes have to be the tastiest way to eat them!
I have included butter beans in this salad for a plant based protein source, they are super delicious air fried as they are crispy on the outside yet soft and almost creamy in the centre!
This recipe is in collaboration with Ninja Kitchen using their air fryer, I was really impressed how well it crisped the potatoes and butter beans.
If you don’t have an air fryer these ingredients could also be roasted in an oven.
Servings: 2
Ingredients
2 tbsp Extra Virgin Olive Oil
4 small Potatoes, diced
1 tsp Garlic Powder
1 tsp Italian Herbs
200g can Butter Beans, drained & rinsed
2 handfuls Salad Leaves
½ Red Onion, thinly sliced
1 Carrot, julienned
2 tbsp Pumpkin Seeds
1 tsp Flaxseeds
Dressing
1 tbsp Extra Virgin Olive Oil
2 tbsp Mayonnaise
¼ cup Fresh Parsley, finely chopped
Method
1. In a bowl, toss potato in half the oil, garlic powder and Italian herbs.
2. Place in air fryer*, select roast and cook at 200 degrees for 20 minutes.
3. In a separate bowl, combine butter beans and remaining oil.
4. Place butter beans into air fryer, select air fry and cook at 170 degrees for 10 minutes.
5. Meanwhile, combine dressing ingredients in a small bowl.
6. Place crispy potatoes, butter beans and remaining salad ingredients in a large bowl and drizzle with dressing.
*If you don’t have an air fryer the potato and butter beans could also be roasted in an oven.
Want to see this recipe in action?
View on @naturalspoonfuls Instagram here.