South American potato and bean salad recipe

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15 min


15 min

Crunchy potatoes and fresh green beans, this dish is ideal as a starter or lunch with grilled chicken or steak


  • 75g pumpkin seeds
  • 750g potatoes, halved or quartered
  • 200g trimmed green beans, halved
  • 1tbsp olive oil
  • 2 tomatoes, quartered
  • 2 cloves garlic


  • Preheat the oven to 200ÂșC/400F/gas 6.

  • Spread the pumpkin seeds on a baking tray and bake for 10 mins until lightly browned. Allow to cool.

  • Cook the potatoes in boiling water for 10 mins until tender, remove with a slotted spoon and run under cold water to cool or use a sieve.

  • Add the beans to the water and cook for 2-3 mins. Cool under cold water.

  • Place the potatoes and beans in a large bowl.

  • Heat the oil in a frying pan and fry the tomatoes and garlic for 2-3 mins. Place the pumpkin seeds in a food processor and grind to a smooth paste. Add the tomato and process until smooth.

  • Add 75ml water to make a thick dressing. Stir into the potatoes and chill before serving.

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