Strawberry and Bean Salad with Spiced Potatoes Recipe

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List of ingredients

  • 3 small dried red chilies, such as chile de arbol, de-stemmed

  • 2 teaspoons coriander seeds

  • 1 teaspoon of cumin seeds

  • 2 tablespoons of canola oil

  • 2 medium yellow or reddish potatoes, peeled and cut into 1-inch cubes

  • ¾ teaspoon kosher salt, divided

  • 1 (7 ounce) package mung bean sprouts

  • 1 ½ cups medium strawberries, quartered

  • ¼ cup fresh coriander, finely chopped

  • 2 tablespoons of lime juice

  • Lettuce butter to serve


Instruction checklist

  • Step 1

    Heat a large skillet over medium-high heat. Add the chilies, coriander seeds, and cumin seeds. Toast, stirring the pan frequently, until the chilies turn black and the seeds turn reddish brown, 1 to 2 minutes. Transfer to a small bowl.


  • Step 2

    Add oil to skillet and heat over medium-high heat until shiny. Add the potatoes and 1/2 teaspoon of salt; Cook, stirring occasionally, until crisp and well cooked, 8 to 12 minutes. Transfer to a medium bowl.

  • Step 3

    Meanwhile, finely grind the chilies and spices in a clean spice grinder or with a mortar and pestle.

  • Step 4

    Add the ground spices to the potatoes along with the sprouts, strawberries, coriander, lime juice, and the remaining 1/4 teaspoon of salt. Scoop out the salad with lettuce leaves and serve at room temperature.


Equipment: spice grinder or mortar and pestle.

nutritional information

Serving size: 1 1/4 cups Per serving: 167 calories; 7.6 g of total fat; 0.6 g of saturated fat; 367 mg sodium. 646 mg potassium; 23 g of carbohydrates; 3.9 g fiber; 5 g of sugar; 3.9 g of protein; 1244 IU of vitamin a iu; 46 mg of vitamin c; 63 mcg of folate; 34 mg of calcium; 1 mg of iron; 26 mg of magnesium;

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With Salad, Spicy Strawberries, Beans, Potatoes, Recipe

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