Black Bean Salad with Potato Wedges
Crispy oven-roasted potato wedges paired with a zesty black bean salad full of fresh herbs, lemon, olive oil, and crunchy veggies. Hearty enough for a meal, light enough to feel fresh — simple but peak-level good.
Prep: 15 minutes
Cook: 30 minutes
Total: 45 minutes
Ingredients
Crispy Potato Wedges
700 g potatoes, cut into wedges
2½ tbsp olive oil
1 tsp paprika
½ tsp garlic powder
Salt & black pepper
Black Bean Salad
1½ cups cooked black beans (rinsed & drained)
1 small red onion, finely chopped
1 tomato, diced
1 cucumber, diced
2 tbsp fresh parsley or cilantro
1 tbsp fresh mint
Lemon Dressing
3 tbsp olive oil
1½ tbsp lemon juice
½ tsp cumin
Salt & pepper
Optional Toppings
Crumbled feta
Avocado slices
Yogurt or tahini drizzle
Instructions
Roast the Potatoes
Preheat oven to 220°C.
Toss wedges with olive oil, paprika, garlic powder, salt & pepper.
Spread on tray, skin-side down.
Roast 30–35 minutes, flipping once, until crispy & golden.
Make the Bean Salad
In a bowl, combine black beans, onion, tomato, cucumber, herbs.
Whisk olive oil, lemon juice, cumin, salt & pepper.
Toss dressing through salad.
Serve
Plate crispy wedges.
Spoon black bean salad alongside or over potatoes.
Finish with feta, avocado, or yogurt drizzle if using.
Chef Tips
Hot potatoes + cool salad = perfect contrast
Cumin adds warmth without spice
Let salad sit 5 minutes for flavors to bloom
Lemon brightens everything
Frequently Asked Questions
Meal prep friendly?
Salad keeps 2 days; roast potatoes fresh.
Vegan?
Yes (skip feta/yogurt).
Add protein?
Grilled chicken, halloumi, or eggs work beautifully.
Nutritional Information
Calories: 430
Protein: 14 g
Carbs: 52 g
Fat: 20 g
Fiber: 12 g