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on the menu : sweet potato + green bean salad

Posted Aug 14 2012 10:38pm

SWEET POTATO + GREEN BEAN SALAD

Potato salads are ever popular in the summer.  Picnics, bbq’s, potlucks, you’re sure to walk across a number of potato salads this season. Before you dive in, consider making a healthier version and volunteering to be the bearer of this popular salad staple.  Substitute regular white potatoes with sweet potatoes.  Skip the mayo and create a healthier vinaigrette out of two simple ingredients that go great with sweet potatoes – balsamic and a simply, organic ketchup.  Keep things extra refreshing by adding lemon zest.  All of the other ingredients I’ve added are just icing on the cake!

Say goodbye to the boring, mayo overloaded white potato salad and wow your guests with a tastier, healthier, more colorful version.

INGREDIENTS:

  • Sweet Potato (1)
  • Green Beans (1/2 lb)
  • Celery Stalks (2)
  • Shallots (2)
  • Heirloom Tomato (1)
  • Garlic Clove (1)
  • Capers (2 tbsp)
  • Sliced Almonds (1/4 cup)
  • Raisins (1/4 cup)
  • Lemon Zest (1 tbsp)
  • Balsamic Vinegar (3 tbsp)
  • Ketchup (2 tbsp)
  • Olive Oil
  • Salt + Pepper

DIRECTIONS:

  1. Fill a pot with water for the sweet potato.
  2. Peel the sweet potato and cut up into equal, bite-size cubes.  Place the cubes into the water, put it on the stove top and bring the water up to a boil.  Cook the sweet potatoes until fork tender.
  3. Meanwhile, finely slice up the shallots, celery, and garlic.  Set aside.
  4. Remove the ends off of the green beans and cut the longer ones in half.
  5. Drizzle some oil into a sauté pan and add the sliced shallots.  Raise the heat to medium and season the shallots with salt + pepper.
  6. When the shallots start to look glassy, add the celery, garlic, and capers.  Toss with the shallots.
  7. Add the green beans, raise the heat to medium high and do a few quick tosses of the pan for a minute.  Transfer the pan ingredients directly to a large salad bowl.
  8. Cut up the tomato into bite-size pieces and place into the bowl.  Also toss in the raisins and almonds.
  9. Drain the cooked sweet potato and add to the salad bowl as well.  Gently toss everything together.  Season with salt + pepper.
  10. Whisk together the balsamic vinegar, lemon zest, and ketchup.  Add to the salad and do a final toss.
  11. Serve warm or chilled and enjoy!

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