Warm Summer Bean Salad

Warm Summer Bean Salad

If you’re looking for a hearty warm salad to enjoy, this is it! Combining green beans, potatoes, eggs, and olives, it will keep you full for most of the day. Enjoy it as a side dish or add some salmon or tuna steaks on top for a full meal! And you can omit the red capsicum if you aren’t a fan of spice. This recipe came to us from Laurel in the Gut Health Guru’s Facebook Group! 


- 1 1/2 pounds green beans, trimmed

- 3/4 pound small new potatoes

- Strips of roasted red capsicum (to taste!)

- ½ of a red onion (thinly sliced)

- 3 ripe tomato’s (cut into wedges)

- 4 hard boiled eggs (quartered)

- ¼ cup black olives

- Drizzle of Organic Hemp Seed Oil

- 1 tbsp wine vinegar

- 1 tbsp lemon juice

- 1 tsp of garlic powder

- 2 teaspoons Dijon mustard

- 2 tbsp finely chopped parsley


  1. Steam the green beans, cook the potatoes, and boil the eggs
  2. Mix together the wine vinegar, lemon juice, garlic powder, dijon mustard, and parsley
  3. Assemble the salad and pour the dressing on top. Top it off with a drizzle of organic hemp oil and enjoy!

Make sure to share what you thought about this recipe and your creations with us in the Gut Health Guru’s Facebook Group!

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