If you're used to store bought three-bean salad, you'll be amazed at how full-flavored homemade can be. Ours is brimming with garbanzos, kidney beans, green beans, fresh herbs, a bright vinaigrette, and of course, superfood sweetpotatoes. All in all, a delicious and healthy twist on an old favorite, perfect for picnics, potlucks, and backyard gatherings.
(And if you simply added sweetpotatoes to a store bought salad—adding fun, flavor, vitamins, and minerals—that'd be pretty yummy too.)
Sweetpotato Three-Bean Salad
Serves 4 to 6
Ingredients:
12 ounces orange- or yellow/white-fleshed sweetpotatoes, cut into 1/2-inch dice
8 ounces green beans, cut into 3/4-inch pieces
6 tablespoons red wine vinegar
1/4 cup olive oil
1 1/2 teaspoons Dijon-style mustard
2 cloves garlic, minced
1/2 teaspoon salt, or more to taste
1/2 teaspoon pepper, or more to taste
One 15-ounce can garbanzo beans, drained
One 15-ounce can red kidney beans, drained
1 green bell pepper, cut into 1/2-inch dice
4 scallions, thinly sliced
2 tablespoons chopped fresh dill 2 tablespoons chopped fresh flat-leaf parsley
Instructions:
In a medium saucepan of boiling, salted water, cook the sweetpotatoes until almost tender, 4 to 6 minutes. Use a slotted spoon to remove the sweetpotatoes to paper towel-lined plate.
Add the green beans to the boiling water and cook until crisp-tender, 1 1/2 to 3 minutes. Drain, then add the green beans to the plate with the sweetpotatoes.
In a large bowl, whisk the vinegar, oil, mustard, garlic, salt, and pepper. Add the sweetpotatoes and green beans, gently stirring to combine. Set aside to cool to room temperature.
Add the garbanzo beans, kidney beans, bell pepper, scallions, parsley, and dill. Add more salt and pepper to taste. Serve room temperature or chilled.
Browse more recipes: Appetizers, Beverages, Breakfast, Dessert, Main Dishes, Salads, Side Dishes
