Name: Maple Dijon Green Bean and Sweet Potato Sald
Prep time: PTM
Cook time: PTM
Yield: 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 )

Maple Dijon Green Bean and Sweet Potato Sald

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

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

Instructions

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.
In a medium bowl combine mayo, mustard, maple syrup, tamari, salt and pepper, and water to thin.
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.