THREE BEAN SWEET POTATO SALAD

Three Bean Sweet Potato Salad image

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

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Ingredients

1 pound sweet potatoes (about 2 small or 1 large, peeled and cut into 1/2-inch pieces)
1/2 pound green beans (trimmed and cut into 1 1/2-inch pieces)
1 cup cooked chickpeas
1 cup cooked kidney beans
1/2 cup chopped red onion (about 1/2 small onion)
1/4 cup extra virgin olive oil
3 tablespoons apple cider vinegar
2 tablespoons pure maple syrup (granulated sugar would also work)
1 teaspoon stone-ground mustard or other brown mustard
1/4 teaspoon kosher salt + more to taste
1/8 teaspoon ground black pepper + more to taste
1/4 cup chopped fresh parsley (either Italian or curly work)

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.

*** Explore more Three Bean Sweet Potato Salad Recipes »

Comment
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Musawer Ahmad

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I was a bit disappointed with this salad. The sweet potatoes were undercooked and the dressing was too bland. I think I'll stick to my usual salad recipe.

Heaven Tibkwe

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5/5 stars! This salad is now a staple in my meal prep routine. It's healthy, delicious, and keeps well in the refrigerator. The dressing is especially addictive.

Mr. AY' an Ahamed

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Very easy to make and packed full of flavor! I used canned beans to save time, and it still turned out great.

James Watson

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This salad was a delightful blend of flavors and textures. The sweet potatoes added a touch of sweetness, while the beans provided a savory and protein-rich component. The dressing was light and tangy, and brought all the elements together perfectly.

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