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Week of 5/4/26

Portobello, Kidney Bean, and Potato Salad
with roasted peppers / chimichurri dressing

Active: 45 Total: 45
Original GF Paleo Vegetarian
Portobello, Kidney Bean, and Potato Salad

Bright, tangy chimichurri sauce is a fantastic flavor booster that you can use across a variety of meals. This time we're deploying it as a dressing for a hearty entree salad.
Smarts: Thinning chimichurri with some mayonnaise gives it a slightly creamy texture and helps it cling to salad greens. Feel free to use some additional oil instead or skip this step if you prefer.

Tags
Air-Fryer Friendly, Entree Salad
Proteins
Beans, kidney
Cuisines
American
Save recipe
14

Ingredients

Metric
Servings:
4
Chimichurri Dressing:
  • Cilantro, fresh - 1/4 cup , chopped
  • Parsley, fresh - 1/4 cup , chopped
  • Garlic - 2 cloves
  • Shallots - 2 cloves
  • Capers - 1 Tbsp , drained and rinsed
  • Vinegar, red wine - 1 Tbsp
  • Lime juice - 2 tsp
  • Salt - 1/2 tsp
  • Oil, cooking - 1/4 cup , plus more if needed
  • Mayonnaise (opt) - 3 Tbsp
Portobello, Kidney Bean, and Potato Salad:
  • Bell peppers, from a jar of roasted red peppers - 1 cup , drained and sliced (look for pre-sliced to save time)
  • Mushrooms, portobello - 4 , stems and gills removed, sliced into thick strips (sub any button mushrooms, halved)
  • Tomatoes, cherry or grape - 1 cup , halved
  • Beans, kidney (14 oz / 397 g) - 1 can , drained and rinsed
  • Potatoes, fingerling - 1 lb (sub baby potatoes)
  • Oil, cooking - 1 Tbsp + 1 Tbsp
  • Baby kale - 8 oz (sub any salad greens)

Prep

  1. Make chimichurri - (If prepping right before cooking, get oven heating before continuing with prep.) Combine cilantro, parsley, garlic, shallots, capers, vinegar, lime juice, salt, and oil (portion for chimichurri) in a blender or a food processor. Add more oil if it’s too thick. Season to taste with more salt or lime juice. (Can be done up to 5 days ahead)

  2. Roasted red peppers - Slice peppers if not already sliced. (Can be done up to 5 days ahead)

  3. Mushrooms - Remove stems from the mushrooms and use a spoon to scrape out the gills. Slice the mushroom caps into thick strips. (Can be done up to 3 days ahead)

  4. Tomatoes - Prep as directed.

  5. Beans - Drain and rinse.

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Make

  1. Heat oven to 425F / 218C degrees.

  2. Toss potatoes with first portion of cooking oil (portion for salad) and some salt and pepper. Spread potatoes in an even layer over one half of a baking sheet.

  3. Roast potatoes for 10 to 15 minutes. Carefully flip the potatoes. 

  4. Toss portobello strips with second portion of cooking oil (portion for salad) and some salt and pepper. Spread them in an even layer over the second half of the baking sheet. Return the tray to the oven and continue to roast until potatoes and mushrooms are golden and tender, ~15 minutes more.

  5. If chimichurri was made ahead of time, give it a stir. Optional: if you’d like a slightly creamy dressing, whisk the mayonnaise into the chimichurri.

  6. Place kale, roasted peppers, tomatoes, and beans in a large serving or mixing bowl. Toss salad with half of the dressing.

  7. Divide salad among serving plates and arrange portobello slices and potatoes on top. Drizzle with remaining dressing until salads are dressed to your liking. Enjoy!

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