Creamy Green Bean Potato Salad Recipe With Avocado Dressing (High Protein, High Fiber) High Fiber Recipes High Protein Recipes Salads Vegetarian Side Dishes Vegan Vegetables Gluten-free

If you want a wonderful new take on potato salad, try this green bean and potato salad recipe for your next gathering. This fresh green beans and potato salad recipe has a wonderful protein and fiber boost with the addition of white beans and is topped with a tasty and creamy avocado jalapeno dressing. You can read more about the health benefits of beans, the health benefits of green beans and the health benefits or potatoes.

To make this easy gluten-free, high-fiber and high-protein potato and bean salad recipe you will need small potatoes, olive oil, garlic powder, onion powder, green beans, a lime and fresh dill for the potato salad. For the avocado jalapeno dressing you will need an avocado, mayonnaise, fresh dill, olive oil, a lime for juicing, garlic, jalapenos, salt and black pepper.

Pro Tip: The extra dressing can be stored in the fridge for up to four days. Use it on sandwiches, salads or wraps.

This light, refreshing and deliciously different potato salad is a wonderful side dish with any dinner during the week, or pack it up for that cookout or potluck.

Cuisine: American
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 8

Ingredients 

Potato Salad

• 2 pounds small potatoes or Yukon gold potatoes, scrubbed and cut into 1- to 2-inch pieces
• extra-virgin olive oil
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1 pound (16 ounces) green beans, trimmed and cut into 2-inch pieces
• 15 ounces (1 can) cannellini beans or great northern beans, drained and rinsed
• 1 lime, halved
• fresh dill 

Avocado Jalapeno Dressing

• 1 ripe avocado
• 1/2 cup vegan mayonnaise or regular mayonnaise
• 1/2 cup chopped dill
• 3 tablespoons extra virgin olive oil
• juice of 1 lime (2 to 3 tablespoons)
• 1 garlic clove, peeled and roughly chopped
• 1 jalapeno, seeded and roughly chopped 
• 1/2 teaspoon kosher salt

Here's how to make it: 

1. Place the potatoes, a good drizzle of olive oil, garlic powder and onion powder on a parchment paper-lined baking sheet. Using clean hands or tongs, toss to combine. Put the pan into a preheated 425-degree F oven and cook potatoes for 25 minutes.
2. While the potatoes cook, make the dressing by combining all the ingredients in a food processor (preferred) or a blender. (For even more spice, add some crushed red pepper flakes. For a vegan potato salad, use vegan mayonnaise. )
3. Blend until smooth. Taste to see if you want more heat and if so, add a second jalapeno. Blend again until smooth.
4. After 25 minutes, take the potatoes out of the oven and mix them well. Push the potatoes to one side of your pan place the green beans on the open side. Drizzle the beans with a bit of olive oil, salt and black pepper. Toss gently.
5. Return the pan to the oven and cook for 10 to 15 more minutes. Make sure to check at 10 minutes to make sure the beans don’t overcook. Beans should should not be soggy and potatoes should be brown on the outside and fork tender on the inside.
6. Place the beans and potatoes in a large salad bowl and allow them to cool for at least 5 minutes. Add the white beans and half the avocado dressing and toss well. Taste to see if more salt and pepper should be added.
7. When ready to serve, squeeze the lime over the salt and top with some chopped dill. Serve with the extra salad dressing on the side. Store the potato salad in an airtight container in the fridge.

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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