It was lunch time.  I opened the fridge and saw fresh green beans I’d gotten from the farmer’s market, and a Japanese sweet potato.  Those are the kind with purple/burgundy skin but are white inside.  Delicious.  Anyway, I thought to myself “what can I do with both those items to make an entree?”  This salad, which I ate warm, is what I came up with.  Very tasty.

I used my amazing pressure cooker for the sweet potato (cooked 2 mins), and the green beans (cooked 1 minute), but however you want to cook them is fine.   This dish is really quick and easy.

Maple Dijon Green Bean and Sweet Potato Sald

Votes: 2 Rating: 5 You: Rate this recipe!

Print Recipe

A creative twist on traditional potato salad, this dish is perfect for an entree or side dish. Can be served cold or warm.

• CourseSalad

Servings

2-4

Servings 2-4

Maple Dijon Green Bean and Sweet Potato Sald Votes: 2 Rating: 5 You: Rate this recipe! Print Recipe A creative twist on traditional potato salad, this dish is perfect for an entree or side dish. Can be served cold or warm. CourseSalad Servings 2-4 Servings 2-4

Ingredients

• 1 medium white-fleshed sweet potato peeled, cut into bite sized chunks
• 1 1/2-2 cups green beans cut into 2-inch pieces
• 1 TBS low/reduced fat vegan mayo
• 1 TBS dijon mustard
• 1-2 tsp maple syrup
• 1/2 tsp tamari or other low-sodium, gluten-free soy sauce
• 1-2 TBS water
• salt and pepper to taste
• fresh basil and paprika for garnish optional

Servings:

Units:MetricUS Imperial

Instructions

1. Cook sweet potato and green beans (separately, since the potato takes longer). You can either steam them, blanch in a little water, or use a pressure cooker as I did.
2. In a medium bowl combine mayo, mustard, maple syrup, tamari, salt and pepper, and water to thin.
3. Place cooked sweet potato and green beans in with the sauce and stir until veggies are evenly coated. Top with basil and paprika if desired. Serve cold or warm.

   

Share this Recipe

Powered byWP Ultimate Recipe