South American potato and bean salad recipe

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serves: 4
Cost: not
Prep: 15 min
Cooking: 15 min
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  • 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 200ºC/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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