Green bean with red capsicum and potato salad

Recipe: Green bean, red capsicum and potato salad

3 minutes to read

Recipe by, a not-for-profit organization

Difficulty: Easy

Ready In: 40 Minutes

Serves: 4



  • 6 boiling or new potatoes, washed and halved
  • 250g green beans, sliced into bite-sized pieces
  • 2 red capsicums, deseeded and sliced


  • ¼ cup smooth peanut butter
  • ¼ cup lite coconut milk
  • 1 tsp lite soy sauce
  • 2 Tbsp vegetable oil
  • 1 tsp sesame or peanut oil
  • pinch salt
  • freshly ground black pepper, to taste
  • lime slices for garnish
  • dry roasted peanuts, chopped


  1. Place potatoes in a saucepan with some salt and add sufficient cold water to just cover. 
  2. Place a lid on the saucepan and bring to the boil as quickly as possible, reduce heat and simmer gently. Always simmer vegetables as vigorous boiling will cause some vegetables to break up.
  3. Cook until tender (15-20 minutes) when tested with a skewer or tip of a knife.
  4. Add extra boiling water if necessary. Drain and serve.
  5. Blanch beans by placing in rapidly boiling water for 2-3 minutes. Remove and cool in iced water or cold running water. Drain well and set aside.


  1. In a bowl mix peanut butter, coconut milk, soy sauce, vegetable and sesame oils together.
  2. In a large bowl, gently combine vegetables. Mix in dressing and add salt and pepper.
  3. Garnish with lime slices and peanuts and serve.

Nutrition Information Panel

Per Serving [4 Serves]
Total fat
– saturated fat
– sugars

As this dish does not contain any meat, it will be a good choice for a flexitarian, vegan or vegetarian diet!

If this is your first time hearing about a flexitarian diet and you want to learn more about it, please see our article, Flexitarian Diet: Eat like your life depends on it (because it does).

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