Roasted Potato Bean Salad Recipes

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ROASTED POTATO & GREEN BEAN SALAD



Roasted Potato & Green Bean Salad image

I made this salad to take advantage of seasonal potatoes, onions and green beans. It's a perfect twist on the tangy German potato salad my mom used to make. Readers of my blog, The Seasoned Mom, are big fans. -Blair Lonergan, Rochelle, Virginia

Provided by Taste of Home

Categories     Lunch

Time 40m

Yield 7 servings.

Number Of Ingredients 13

6 medium red potatoes, cut into 1-inch cubes
1 large red onion, cut into 1-inch pieces
1/4 pound fresh green beans, trimmed and halved
2 tablespoons olive oil
8 bacon strips, cooked and crumbled
VINAIGRETTE:
2 tablespoons cider vinegar
1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
1 tablespoon lemon juice
1 tablespoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup olive oil

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.

Nutrition Facts : Fat 15 g fat (3 g saturated fat), Cholesterol 8 mg cholesterol, Sodium 393 mg sodium, Carbohydrate 14 g carbohydrate, Fiber 2 g fiber, Protein 4 g protein.

ROASTED POTATO & BEAN SALAD



Roasted Potato & Bean Salad image

Three cheers for this hearty roasted potato salad! It's got bacon. (Yay!) It serves a crowd. (Yay!) And it only takes 25 minutes of prep time. (Woo-hoo!)

Provided by My Food and Family

Categories     Home

Time 50m

Yield Makes 12 servings.

Number Of Ingredients 7

3/4 cup KRAFT Italian Dressing
1/4 cup GREY POUPON Dijon Mustard
2 lb. red potatoes, cut into 1-inch cubes
1 can (15 oz.) chickpeas (garbanzo beans), drained, rinsed
1 large red bell pepper, chopped
3 green onions, sliced (about 1/3 cup)
1 pkg. (8 oz.) OSCAR MAYER Bacon, cooked, crumbled

Steps:

  • Preheat oven to 425°F. Beat dressing and mustard with wire whisk until well blended. Add 1/4 cup of the dressing mixture to potatoes; toss to coat. Set remaining dressing mixture aside. Spread potatoes into lightly greased 15x10x1-inch baking pan.
  • Bake 20 to 25 min. or until potatoes are tender.
  • Combine beans, peppers, onions and bacon in large bowl. Drizzle with remaining dressing mixture; mix lightly. Gently stir in warm potatoes. Serve warm.

Nutrition Facts : Calories 190, Fat 9 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 350 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 6 g

ANN'S ROASTED POTATO SALAD



Ann's Roasted Potato Salad image

Provided by Food Network

Categories     side-dish

Time 1h5m

Yield 8 servings

Number Of Ingredients 10

11 tablespoons olive oil, divided
6 garlic cloves, chopped
1 teaspoon salt
1/2 teaspoon ground pepper
Handful chopped fresh thyme and rosemary leaves
3 pounds russet potatoes, cut into large dice
2 tablespoons white vinegar
2 teaspoons Dijon mustard
1/4 cup chopped shallots
1 cup chopped basil leaves

Steps:

  • Preheat oven to 375 degrees F.
  • Mix 6 tablespoons of olive oil, the garlic, salt, pepper and herbs. Add potatoes and toss. Spread out onto a baking sheet and bake for 55 minutes, stirring occasionally. When potatoes are golden brown remove the pan from the oven and let cool. When potatoes are cool, place them in a bowl and scrape the pan drippings into a measuring cup. Add enough oil to the drippings to measure 6 tablespoons of oil. Whisk the vinegar and mustard in a small bowl. Gradually add the oil and then mix in the shallots. Pour the dressing over the potatoes and combine. Season with salt and pepper, if needed. Add chopped basil. Let stand for 1 hour at room temperature. Serve.

ROASTED POTATO AND GREEN BEAN SALAD



Roasted Potato and Green Bean Salad image

Lovely variation to the good ole potato salad. I prefer my potato salad without mayonnaise, and this vinaigrette for this one is to die for.

Provided by kolibri

Categories     Lunch/Snacks

Time 50m

Yield 4 serving(s)

Number Of Ingredients 14

3/4 lb potato, like heirloom, red-skinned, your favourite
1/2 lb green beans, topped and tailed
100 -200 g spicy greens (like watercress, red mustard, baby argula, dandelion)
1 cup ripe cherry tomatoes, halved if they are big
4 large eggs
olive oil
coarse salt
fresh ground black pepper
1 shallot
1/2 teaspoon dried tarragon or 1/2 teaspoon fresh tarragon
2 tablespoons sherry wine vinegar
4 tablespoons olive oil
coarse salt
ground black pepper

Steps:

  • Cut the potatoes into wedges and put them on to a baking sheet.
  • Drizzle them with olive oil and sprinkle with salt and pepper.
  • Bake about 30-40 minutes, or until they are done.
  • Meanwhile, bring a pot of water to a boil and add the beans with a pinch of salt.
  • Cook uncovered until the beans are crisp-tender, about 7 minutes.
  • Drain the beans and run under cold water - this preserves the lovely green colour.
  • Place them on a towel to dry.
  • Make the vinaigrette: combine all the incredients in a bowl, mix well so the oil emulsifies.
  • I often put it in a plastic container with a lid and just shake.
  • Combine the potatoes, beans, tomatoes and greens in a mixing bowl, add the vinaigrette and toss well.
  • You can either poach the eggs and add them onto individual plates, or boil the eggs and cut into wedges and just add into the salad.

Nutrition Facts : Calories 284.9, Fat 18.6, SaturatedFat 3.5, Cholesterol 186, Sodium 82.4, Carbohydrate 21.6, Fiber 3.9, Sugar 3.7, Protein 9.5

WHITE BEAN AND ROASTED POTATO SALAD WITH ROSEMARY



White Bean and Roasted Potato Salad With Rosemary image

Freshly cooked white beans hold their shape better than canned ones, so unless you're really pinched for time, cook the beans yourself for this hearty, lively winter salad. Serve it as a side dish for roasted meats or chicken. If you omit the anchovies in the dressing (use capers instead), it would be an excellent meatless main course. If you have time, it's best to give the beans a proper soak (4 to 12 hours); if not, just tack 30 to 60 minutes onto the cooking time, adding more water as needed to keep them entirely covered.

Provided by Melissa Clark

Categories     salads and dressings, appetizer, side dish

Time 2h30m

Yield 8 servings

Number Of Ingredients 17

1 1/2 cups dried cannellini or Great Northern beans
1 1/2 tablespoons plus 1 teaspoon coarse kosher salt, more to taste
2 bay leaves, torn
1 garlic clove, smashed
6 tablespoons extra-virgin olive oil
1 3/4 pounds Yukon Gold potatoes, scrubbed and cut into 1/2-inch chunks
1/4 teaspoon black pepper
8 cups hearty winter greens, kale, collard greens, cabbage or mustard greens
2 teaspoons lemon juice, more to taste
4 anchovy fillets (see note)
2 garlic cloves
2 tablespoons red wine vinegar, more to taste
Large pinch kosher salt, more to taste
1/2 cup extra-virgin olive oil
Finely grated zest of 1 lemon
1 tablespoon chopped rosemary
Large pinch red chile flakes

Steps:

  • Put the beans in a bowl or pot, cover with water by 2 inches and add 1 1/2 tablespoons salt. Let soak 4 to 12 hours. Drain before using.
  • Put the soaked beans in a pot, cover with water by 2 inches and add 1/2 teaspoon salt, 1 bay leaf, the smashed garlic clove and 2 tablespoons oil. Bring to a boil, then simmer until tender, about 40 to 75 minutes, stirring occasionally. Season with more salt if needed.
  • Meanwhile, prepare the potatoes: Heat oven to 425 degrees. On a rimmed baking sheet, toss potatoes with 2 tablespoons oil, the remaining 1/2 teaspoon salt and the pepper and arrange in a single layer. Top with remaining bay leaf. Roast for 15 minutes, flip potatoes, then roast until golden and very tender, another 15 to 25 minutes.
  • While potatoes roast, make the dressing: In a blender, combine anchovies, garlic, vinegar and a large pinch of salt; blend until smooth, then blend in oil. Taste and add more salt or vinegar, or both, if needed. Transfer to a large bowl, stir in lemon zest, rosemary and chile flakes.
  • In a separate large bowl, toss greens with remaining 2 tablespoons oil, the lemon juice and a large pinch of salt. Arrange on a large serving platter.
  • Toss the warm potatoes and beans into the bowl with the dressing and mix well. Taste and add more salt if necessary, and vinegar. Arrange on top of greens and serve.

Nutrition Facts : @context http, Calories 359, UnsaturatedFat 20 grams, Carbohydrate 30 grams, Fat 24 grams, Fiber 6 grams, Protein 7 grams, SaturatedFat 3 grams, Sodium 474 milligrams, Sugar 2 grams

ROASTED POTATO SALAD



Roasted Potato Salad image

I pack this delicious potato salad in a cooler to dish up cold at picnics, or transfer it to a slow cooker to serve warm for church potlucks. -Terri Adams, Kansas City, Kansas

Provided by Taste of Home

Categories     Lunch

Time 1h15m

Yield 9 servings.

Number Of Ingredients 12

6 cups water
1/2 pound fresh green beans, cut into 1-1/2-inch pieces
1 large whole garlic bulb
2 pounds small red potatoes, quartered
1/4 cup chicken broth
2 medium sweet red peppers, cut into large chunks
2 green onions, sliced
1/4 cup balsamic vinegar
2 tablespoons olive oil
2 teaspoons sugar
1 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed
1/2 teaspoon salt

Steps:

  • In a large saucepan, bring 6 cups water to a boil. Add beans; bring to a boil. Cover and cook for 3 minutes. Drain and immediately place beans in ice water; drain and pat dry., Remove papery outer skin from garlic (do not peel or separate cloves). Cut top off garlic bulb. Place cut side up in a greased 15x10x 1-in. baking pan. Add potatoes; drizzle with broth. Bake, uncovered, at 400° for 30-40 minutes or until garlic is softened., Remove garlic; set aside. Add the red peppers, onions and reserved beans to the pan. Bake 30-35 minutes longer or until tender. Cool for 10-15 minutes. , Squeeze softened garlic into a large bowl. Stir in the vinegar, oil, sugar, rosemary and salt. Add vegetables; toss to coat. Serve warm or cold.

Nutrition Facts : Calories 124 calories, Fat 3g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 167mg sodium, Carbohydrate 22g carbohydrate (0 sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges

ROASTED SWEET POTATO AND BLACK BEAN SALAD



Roasted Sweet Potato and Black Bean Salad image

Provided by Georgia Downard

Categories     Salad     Bean     Appetizer     Side     Roast     Low Fat     Vegetarian     Low Cal     High Fiber     Dinner     Lunch     Sweet Potato/Yam     Healthy     Self

Yield Makes 4 servings

Number Of Ingredients 13

Vegetable oil cooking spray
2 large sweet potatoes (about 1 1/2 pounds), peeled and cut into 1-inch pieces
1 teaspoon salt, divided
1/2 teaspoon freshly ground black pepper, divided
1/4 cup fresh lime juice, plus wedges for garnish
1 tablespoon balsamic vinegar
1 tablespoon finely chopped garlic
1 can (15 ounces) black beans, rinsed and drained
1 cup halved cherry tomatoes
1/2 cup thinly sliced orange or red bell pepper
1/2 cup thinly sliced scallions
1/3 cup chopped fresh mint
4 cups baby arugula

Steps:

  • Heat oven to 375°. On a baking sheet coated with cooking spray, place potatoes in a layer; sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Bake until tender, 15 minutes; let cool. In a bowl, whisk juice, vinegar, garlic, remaining 1/2 teaspoon salt and remaining 1/4 teaspoon pepper. Add potatoes, beans, tomatoes, bell pepper, scallions and mint; toss; serve over arugula, and garnish with lime wedges.

ROASTED POTATO SALAD WITH JALAPEñO-AVOCADO DRESSING



Roasted Potato Salad With Jalapeño-Avocado Dressing image

As one of the most adaptable dishes, potato salad has withstood countless reimaginings. In this version, roasted potatoes are paired with two types of beans: Cannellini beans offer a hearty creaminess, while green beans add a welcome crisp-tenderness. If you have garlic or onion powder in your spice rack, use it to add some umami to the roasted potatoes. The avocado dressing is zingy and full of lively flavors; make it as spicy as you can handle, and if you are looking for more tanginess, substitute the mayonnaise with sour cream or crème fraîche.

Provided by Hetty McKinnon

Categories     dinner, salads and dressings, vegetables, appetizer, side dish

Time 45m

Yield 4 servings

Number Of Ingredients 16

2 pounds small russet or Yukon Gold potatoes, scrubbed and cut into 2-inch pieces
Extra-virgin olive oil
1 teaspoon garlic or onion powder (optional)
Kosher salt (such as Diamond Crystal) and black pepper
1 pound green beans, trimmed and cut into 2-inch pieces
1 (15-ounce) can cannellini beans, rinsed
1 lime, halved
Handful of dill leaves
1 ripe avocado
1/2 cup vegan or regular mayonnaise
1/2 cup chopped dill
3 tablespoons extra-virgin olive oil
Juice of 1 lime (2 to 3 tablespoons)
1 garlic clove, peeled and roughly chopped
1 to 2 jalapeños, trimmed and roughly chopped
1/2 teaspoon kosher salt (such as Diamond Crystal)

Steps:

  • Heat oven to 425 degrees. Place the potatoes on a sheet pan and add about 2 tablespoons of olive oil, garlic or onion powder (if using), and about ½ teaspoon of salt. Season with black pepper and toss to coat. Place in the oven and roast for 25 minutes.
  • Meanwhile make the dressing: Combine avocado, mayonnaise, dill, olive oil, lime juice, garlic, 1 jalapeño and salt in a blender or small food processor. Blend until completely smooth. Taste and if you want it spicier, add the second jalapeño.
  • After 25 minutes, remove the potatoes from the oven and toss. Push the potatoes to one side of the sheet pan, and add the green beans to the other side. Drizzle with a little olive oil and season with salt and black pepper. Return the sheet pan to the oven and roast for 10 to 15 minutes, until the beans are crisp-tender and the potatoes are golden on the outside and tender all the way through. Don't overcook the beans; if the beans are done before the potatoes are ready, remove them from the sheet pan and return the potatoes to the oven.
  • Transfer the potatoes and green beans to a large bowl and allow to cool for 5 minutes. Add the cannellini beans along with half the dressing and toss to coat well. Taste and check seasonings, adding more salt and black pepper if needed.
  • To serve, squeeze the lime halves over and scatter with dill leaves. Pass the remaining dressing on the side.

TWO-BEAN SALAD WITH ROASTED POTATOES AND BACON



Two-Bean Salad with Roasted Potatoes and Bacon image

Serve this bean and potato dish with grilled steak or chicken, or roasted fish.

Provided by Martha Stewart

Categories     Pork Recipes

Time 45m

Number Of Ingredients 9

4 slices bacon
1 1/2 pounds new potatoes, thinly sliced
Coarse salt and ground pepper
6 ounces wax beans, trimmed and halved
6 ounces green beans, trimmed and halved
3 tablespoons capers, rinsed and drained
1 teaspoon extra-virgin olive oil
2 scallions, thinly sliced
4 teaspoons red-wine vinegar

Steps:

  • Preheat oven to 450 degrees, with racks in upper and lower thirds. Divide bacon between two rimmed baking sheets; cook until browned, 8 minutes. Drain bacon on paper towels, reserving sheets. Crumble bacon into bite-size pieces. Add potatoes to sheets, season with pepper, and toss to coat with bacon drippings. Cook until potatoes are brown on bottoms, 15 minutes, rotating sheets halfway through. Remove sheets from oven and flip potatoes with a metal spatula.
  • In a bowl, combine beans, capers, and oil; divide between sheets with potatoes. Cook until potatoes and beans are tender, about 15 minutes, rotating sheets halfway through. Transfer potato mixture to a large bowl; toss with bacon, scallions, and vinegar.

Nutrition Facts : Calories 206 g, Fat 4 g, Fiber 6 g, Protein 7 g

GREEN BEAN AND POTATO SALAD



Green Bean and Potato Salad image

A twist on potato salad. Green beans and potatoes are served in a Dijon mustard and balsamic vinaigrette.

Provided by OMEGAJASMINE

Categories     Salad     Vegetable Salad Recipes     Green Bean Salad Recipes

Time 45m

Yield 10

Number Of Ingredients 11

1 ½ pounds red potatoes
¾ pound fresh green beans, trimmed and snapped
¼ cup chopped fresh basil
1 small red onion, chopped
salt and pepper to taste
¼ cup balsamic vinegar
2 tablespoons Dijon mustard
2 tablespoons fresh lemon juice
1 clove garlic, minced
1 dash Worcestershire sauce
½ cup extra virgin olive oil

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.

Nutrition Facts : Calories 175.9 calories, Carbohydrate 17.3 g, Fat 11.3 g, Fiber 2.4 g, Protein 1.9 g, SaturatedFat 1.6 g, Sodium 97.3 mg, Sugar 2.4 g

GREEN BEAN, RED ONION, AND ROAST POTATO SALAD WITH ROSEMARY VINAIGRETTE



Green Bean, Red Onion, and Roast Potato Salad with Rosemary Vinaigrette image

Categories     Salad     Blender     Olive     Onion     Potato     Side     Roast     Vegetarian     Rosemary     Green Bean     Summer     Vegan     Boil     Gourmet     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 8 to 10

Number Of Ingredients 8

3 pounds red boiling potatoes
2/3 cup olive oil
1 garlic clove
1/4 cup red-wine vinegar
1 tablespoon fresh rosemary leaves or 1 teaspoon crumbled dried, plus rosemary sprigs for garnish
1 red onion, halved lengthwise and sliced thin lengthwise
2 pounds green beans, trimmed and cut into 1-inch pieces
24 Kalamata or Niçoise olives, pitted and halved

Steps:

  • Halve the potatoes, unpeeled, and cut them into 1-inch wedges. In a large roasting pan heat 1/3 cup of the oil in the middle of a preheated 425°F. oven for 5 minutes, add the potatoes, tossing them to coat them with the oil, and roast them, stirring them every 10 minutes, for 30 minutes, or until they are tender. Let the potatoes cool in the pan. In a blender purée the garlic, the vinegar, the rosemary leaves, and salt to taste, with the motor running add the remaining 1/3 cup oil in a stream, and blend the dressing until it is emulsified. In a small bowl of ice and cold water let the onion soak for 5 minutes, drain it well, and pat it dry. In a kettle of boiling salted water boil the green beans for 5 minutes, or until they are crisp-tender, and drain them in a colander. Refresh the beans under cold water and pat them dry. In a very large bowl combine the potatoes, the onion, the green beans, and the olives, add the dressing, and toss the salad gently. Serve the salad, garnished with the rosemary sprigs, at room temperature.

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From chefcindy.com


VEGAN POTATO SALAD WITH BEANS - COOKING FOR PEANUTS
2021-05-30 Set aside. Chop the onion: Once the potatoes are done roasting, remove the red onion from the water and finely chop. Mix the salad: Transfer the beans, cucumber, potatoes, onion, and dressing to a large bowl. Mix to combine until coated with the dressing. Add salt and pepper to taste.
From cookingforpeanuts.com


ROASTED POTATO & GREEN BEAN SALAD - PLANT BASED COOKING
2013-04-27 Steam the green beans for about 10 minutes until tender and roast the potatoes in a 400 degree oven 10 minutes until tender. To keep from sticking to the pan, you can add a little non-stick spray. Mix the beans and potatoes with the red onion and optional olives. Prepare the dressing and pour over vegetables.
From plantbasedcooking.com


RECIPE: ROASTED POTATO AND GREEN BEAN SALAD WITH ROASTED GARLIC …
2021-06-02 Bake for 20 minutes. Remove baking sheet from oven and transfer garlic cloves to a medium bowl. In another medium bowl, combine the green beans with the remaining 1 tablespoon oil and 1/4 teaspoon ...
From startribune.com


LIDIA'S GREEN BEANS WITH NEW POTATOES RECIPE
Directions Combine the potatoes and salted water in a large saucepan. Bring to a boil and cook 20 minutes. Add the beans and cook until the potatoes are tender but still firm and the beans are tender, about 7 minutes. Drain the vegetables in a colander. Remove the potatoes and set …
From recipeshappy.com


ROASTED POTATO SALAD RECIPE - THE SPRUCE EATS
2021-04-19 Steps to Make It. Gather the ingredients. Pre heat the oven to 425 F. Line a 9-inch by 13-inch by 2-inch baking pan with foil; brush the foil lightly with a small amount of olive oil. Scrub the potatoes. Peel, if desired, and then cut them …
From thespruceeats.com


BEAN SALAD WITH ROASTED SWEET POTATO RECIPE | EAT SMARTER USA
1. Wash the sweet potato thoroughly, halve, quarter and cut into pieces. Place on a baking tray lined with baking paper and season with salt, pepper and cumin. Sprinkle with 1 tablespoon of oil and sprinkle with sesame seeds. Bake in a preheated oven at 390°F for 25-30 minutes. 2.
From eatsmarter.com


ROASTED SWEET POTATO AND BLACK BEAN SALAD WITH GINGER-LIME …
2020-09-11 Roast or Air Fry at 400 degrees for about 18-20 minutes, tossing halfway through, until crisp and lightly browned. Let cool 10 minutes before adding to salad below.⁣. In your serving bowl, combine the beans, red onion, cilantro and pistachios. Stir in the cooled sweet potatoes.⁣. In a measuring cup, whisk together the Ginger Lime Dressing ...
From grazedandenthused.com


ROASTED VEGETABLE SALAD RECIPE : OPTIMAL RESOLUTION LIST
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. ... Best Bean Recipes Vegetarian Sweet Potato Stew Recipe Vegetarian Instant Pot Bean Recipes Vegetarian Vegetarian Stuffed Green Pepper Recipe Vegetarian Stuffed Jalapeno Pepper Recipes Stuffed Peppers Vegetarian Recipes Keto Diet As A Vegetarian Quick Cooking ...
From recipeschoice.com


ROASTED GREEN BEAN & POTATO SALAD — BAKED GREENS
2016-05-04 1. Preheat oven to 425 degrees Fahrenheit. Line a sheet pan with parchment or foil. Set aside. 2. Put sliced potatoes and green beans onto pan. Drizzle with olive oil, and sprinkle with spices. Toss to combine. Bake for 25 minutes, stirring once, until potatoes are fork tender and green beans are starting to brown.
From bakedgreens.com


ROASTED SWEET POTATO AND BLACK BEAN SALAD RECIPE | SELF
2011-10-12 Heat oven to 375°. On a baking sheet coated with cooking spray, place potatoes in a layer; sprinkle with 1/2 tsp salt and 1/4 tsp pepper. Bake …
From self.com


ROASTED POTATO SALAD - NO MAYO POTATO SALAD RECIPE
2011-06-02 Instructions. Preheat the oven to 425 degrees F. Chop sweet potatoes (I peeled mine) and yukon golds (I didn’t peel those) into uniform cubes and throw them in a bowl. Cut the fresh green beans in half to shorten each piece and add them to the bowl. Drizzle with 2 tablespoons olive oil and salt and pepper.
From howsweeteats.com


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