THREE BEAN SWEET POTATO SALAD
Potato salad meets sweet potatoes meets three bean salad meets happy salad eaters everywhere. This riff on retro three-bean salad adds sweet potatoes to the mix, and they couldn't be a more perfect fit if they tried.
Provided by Kare for Kitchen Treaty
Time 30m
Number Of Ingredients 12
Steps:
- Fill a large pot halfway full with water and place over high heat. Add a few pinches of salt to the water if desired. Bring water to a boil. Carefully add the sweet potatoes and boil until almost fork-tender, 4-5 minutes. Add the green beans and cook for three more minutes, until bright green and tender. Drain and let cool slightly. Add to a large bowl along with the chickpeas, kidney beans, and onion. Stir gently to combine, trying not to break up the sweet potatoes.
- To a small bowl, add the olive oil, vinegar, pure maple syrup, mustard, salt, pepper, and parsley. Whisk until combined. Pour over the potatoes and beans. Toss gently to coat veggies with dressing. Taste and season with additional salt and pepper if desired. Serve immediately for a warm potato salad (my preference) or chill until ready to serve.
STEAMED SWEET POTATO, BROCCOLI, AND BEAN SALAD
I wanted to bring sweet potatoes to work for lunch, but didn't want plain old potatoes cooked in the microwave. So I threw this together. Would be good hot or cold. The recipe should make a hearty lunch for two (or three?) -- or serve as a side dish. I used chickpeas but black or pinto beans would probably be just as good.
Provided by Midwest-meets-West-
Categories Yam/Sweet Potato
Time 20m
Yield 2 lunch portions, 2 serving(s)
Number Of Ingredients 10
Steps:
- Place sweet potato chunks on the stove in a steamer basket. Steam until tender but not overcooked, about 5 minutes. Set aside.
- Place broccoli and beans in steamer basket and steam until broccoli is tender but not overcooked, about 4 minutes.
- Combine potatoes, broccoli and beans in large bowl and stir gently to mix.
- Combine remaining ingredients and stir until blended. Add to bowl and toss until vegetables are evenly coated.
- Serve immediately if serving warm. Or chill and serve cold.
STEAMED BROCCOLI
Steamed broccoli taste much better and healthier than boiled in water. I like it with little bit of lemon flavor. This one easy way to prepare it. Perfect to compliment any dish.
Provided by asiaford1
Categories Vegetable
Time 10m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Steam the broccoli until they are tender yet remains bright green, about 3-4 minutes.
- Transfer them in to a bowl and add rest of the ingredients, toss well.
STEAMED BROCCOLI AND CORN WITH MARJORAM
Another Halloween experiment that worked nicely. I cook the broccoli until it's as soft as possible, but you can always adjust for taste.
Provided by FalaRedwing
Categories Corn
Time 25m
Yield 3-4 serving(s)
Number Of Ingredients 4
Steps:
- Measure out corn, broccoli, marjoram, and water into pan.
- Cook on High heat until the broccoli is softened to preference.
- Serve hot and enjoy!
Nutrition Facts : Calories 64.1, Fat 0.6, SaturatedFat 0.1, Sodium 18.4, Carbohydrate 14.5, Fiber 2.6, Sugar 0.8, Protein 3
BROCCOLI & SWEET POTATO SALAD
A symphony of flavor is yours the minute you bite into this refreshing, colorful salad. The veggies are lightly coated with a simple dressing and accented with thyme and feta cheese. -Mary Ann Dell, Phoenixville, Pennsylvania
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Place the sweet potatoes, red peppers and thyme in a greased 15x10x1-in. baking pan. Drizzle with 3 teaspoons oil. Bake, uncovered, at 400° for 30-45 minutes or until potatoes are tender, stirring once. Cool; discard thyme sprigs., Fill a large saucepan half full of water; bring to a boil. Add broccoli; cover and boil for 2 minutes. Drain and immediately place in ice water. Drain and pat dry., In a large bowl, combine the roasted vegetables, broccoli, cheese and sunflower kernels. In a small bowl, whisk the vinegar, salt, pepper and remaining oil. Pour over vegetable mixture and gently toss to coat.
Nutrition Facts : Calories 141 calories, Fat 6g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 272mg sodium, Carbohydrate 18g carbohydrate (5g sugars, Fiber 4g fiber), Protein 4g protein. Diabetic Exchanges
VEGAN CARROT BROCCOLI AND BEAN SHOOT SALAD
This zesty carrot, broccoli and bean shoot salad fits the piggy bill, with a well coated mix of carrots, broccoli, cucumber and bean shoots that creates a crunchy tangy taste sensation that is perfect for those Summer barbecues we all look back on fondly once the warm weather has long gone and the Winter chill sets in. What I love about salads is that they are so simple; and offer infinite possibilities for allergy-friendly meals the whole family can enjoy. You can dress this salad up with some chopped raw nuts and seeds. But as this recipe stands, it is a fantastic vegan, dairy-free, gluten-free, egg-free and nut-free salad that keeps me in love with raw vegetables.
Provided by The Blender Girl
Categories Salad Dressings
Time 10m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Toss all of the vegetables together with the cilantro.
- Place all of the dressing ingredients except the chilli and garlic in your blender and pulse a few times until well combined.
- Then stir in the garlic and chilli.
- Pour the dressing over the salad and season to taste.
- Garnish with sesame seeds or chopped raw nuts if desired. YUM!
Nutrition Facts : Calories 147.1, Fat 7.3, SaturatedFat 1.1, Sodium 2113.5, Carbohydrate 17.1, Fiber 4.3, Sugar 6.9, Protein 7
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