Maple-Dijon Green Bean and Sweet Potato Salad (vegan, low-fat, gluten-free)
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
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A creative twist on traditional potato salad, this dish is perfect for an entree or side dish. Can be served cold or warm.