Sweet Potato And Green Bean Salad Food

SWEET POTATO AND GREEN BEAN SALAD

Steps:

• Place the green beans in boiling salted water and cook until al dente. Remove and place in ice-cold water so they keep their bright green color. Drain.
• Place the pineapple juice, cumin and bay leaves in a small saucepan. Simmer on low heat until reduced by half.
• Pour the pineapple juice reduction in a bowl and mix with maple syrup and soy sauce.
• Place the olive oil in a pan over high heat, add the sweet potatoes and cook until golden brown on all sides.
• Place the sweet potatoes in a bowl and add the green beans, lemon zest and the maple-pineapple dressing. Toss until mixed. Mixing the dressing with the sweet potatoes while they are still warm allows even distribution of the dressing throughout the salad. Cool to room temperature.
• Place the arugula or watercress on the bottom of a plate and place the vegetables on top. Sprinkle with the toasted sesame seeds. Serve immediately.

ROASTED POTATO & GREEN BEAN SALAD

Steps:

• Preheat oven to 425°. Place potatoes, onion and green beans in a greased 15x10x1-in. baking pan. Drizzle with oil; toss to coat., Roast 25-30 minutes or until tender, stirring twice. Transfer to a large bowl; add bacon. In a small bowl, whisk the first six vinaigrette ingredients. Gradually whisk in oil until blended. Pour over potato mixture; toss to coat. Serve warm.

THREE BEAN SWEET POTATO SALAD

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.

POTATO SALAD WITH GREEN BEANS

Steps:

• Cook 2 pounds quartered Yukon Gold potatoes in salted boiling water until tender, adding 1/2 pound halved green beans in the last 4 to 5 minutes. Drain and rinse under cold water. Whisk 1/3 cup mayonnaise, 1/4 cup sour cream, 2 tablespoons grainy mustard, 1/4 cup chopped mixed herbs, 1 tablespoon lemon juice and salt and pepper to taste. Toss with the vegetables along with 2 chopped celery stalks and 1/2 sliced red onion.

MARINATED POTATO AND GREEN BEAN SALAD

Steps:

• Combine all dressing ingredients in a small bowl and whisk until well combined.
• Gently boil new potatoes in a saucepan until potatoes are tender. Drain and set aside.
• Steam green beans in a steamer basket until tender.
• Drain under cold water to stop cooking. Set aside.
• Cut warm potatoes into quarters and add all vegetables and potatoes to a medium bowl.
• Pour all the dressing over the potatoes and vegetables and mix gently to combine.
• Add salt and pepper to taste and serve this salad warm or room temperature.
• ENJOY!

NEW POTATO & GREEN BEAN SALAD

Steps:

• Boil potatoes in salted water for 8 mins until just tender, then drain and keep warm (they will absorb the dressing better than cold potatoes). Meanwhile, steam the beans in a steamer over the potatoes for 4 mins. Keep a close eye on them as you want them to be just tender rather than soft. Cool the beans under the cold tap to keep their colour.
• Mix the dressing ingredients in a bowl. Add the warm potatoes and beans, and toss really well to coat in the dressing. (Warm potatoes absorb the dressing better than cold ones.)

MINTED POTATO & GREEN BEAN SALAD

Steps:

• Boil the potatoes for 15 mins or until tender. When the potatoes have 5 mins cooking time left, tip the beans into the boiling water. Drain and cool under cold running water.
• Meanwhile, finely slice the shallots or onion. Place in a bowl and sprinkle with the vinegar and oil then leave for 5 mins. Toss potatoes and beans in with the shallots and sprinkle with the mint.

GREEN BEAN AND POTATO SALAD

Steps:

• Place the potatoes in a large pot, and fill with about 1 inch of water. Bring to a boil, and cook for about 15 minutes, or until potatoes are tender. Throw in the green beans to steam after the first 10 minutes. Drain, cool, and cut potatoes into quarters. Transfer to a large bowl, and toss with fresh basil, red onion, salt and pepper. Set aside.
• In a medium bowl, whisk together the balsamic vinegar, mustard, lemon juice, garlic, Worcestershire sauce and olive oil. Pour over the salad, and stir to coat. Taste and season with additional salt and pepper if needed.

POTATO AND GREEN BEAN SALAD

Steps:

• Simmer green beans in salted water until barely tender and bright green, 2 to 3 minutes. Remove with a slotted spoon or wire-mesh skimmer, and transfer to a bowl of ice water. Drain, and pat dry. Add potatoes to the same pot of salted water, and simmer until tender, about 12 minutes. Drain potatoes, and halve them. Whisk together olive oil, lemon juice, mustard, and thyme in a large bowl. Add potatoes, beans, and red onion. Gently toss. Season with salt.