Steamed Sweet Potato Broccoli And Bean Salad Recipes

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TANGY FOUR BEAN SALAD



Tangy Four Bean Salad image

This is my variation on all the bean salads out there. I found using salad oil and white vinegar to be too bland for my tastes, yet I didn't want a complicated salad full of herbs. This is my creation! This recipe is suitable for diabetics or low-carbers if you use the Splenda. There is no discernable taste difference between using Splenda or using sugar. I hope everyone who tries it enjoys it.

Provided by Amy - Ellies Mommie

Categories     Beans

Time P1DT15m

Yield 12 serving(s)

Number Of Ingredients 12

1 (16 ounce) can red kidney beans
1 (16 ounce) can cut green beans (not French style)
1 (16 ounce) can cut wax beans
1 (16 ounce) can chickpeas (garbanzo beans)
1 medium onion, sliced paper thin
1 clove garlic, minced very fine
1/2 cup red wine vinegar
1/8 cup balsamic vinegar
1/2 cup extra virgin olive oil
1/2 cup Splenda sugar substitute or 1/2 cup granulated sugar (do not use both, please)
1 teaspoon salt
1/2 teaspoon ground black pepper

Steps:

  • Drain all four cans of beans, discarding liquid.
  • In a large container, toss beans with onion and garlic.
  • In a 2 cup mixing bowl (or measuring cup), mix the oil, vinegar, Splenda, salt and pepper.
  • Pour over the bean mixture.
  • Mix well to coat all ingredients.
  • Cover, and let marinate in the refrigerator overnight.

Nutrition Facts : Calories 200.7, Fat 9.7, SaturatedFat 1.3, Sodium 441.7, Carbohydrate 23.1, Fiber 5.8, Sugar 3.2, Protein 5.9

STEAMED SWEET POTATO, BROCCOLI, AND BEAN SALAD



Steamed Sweet Potato, Broccoli, and Bean Salad image

I wanted to bring sweet potatoes to work for lunch, but didn't want plain old potatoes cooked in the microwave. So I threw this together. Would be good hot or cold. The recipe should make a hearty lunch for two (or three?) -- or serve as a side dish. I used chickpeas but black or pinto beans would probably be just as good.

Provided by Midwest-meets-West-

Categories     Yam/Sweet Potato

Time 20m

Yield 2 lunch portions, 2 serving(s)

Number Of Ingredients 10

2 medium sweet potatoes, cut into chunks
2 cups broccoli, cut into chunks
1 (14 1/2 ounce) can chickpeas, drained and rinsed
1/8 cup olive oil
1/4 cup light sour cream
1 lemon (juice only)
1 teaspoon curry powder
1 tablespoon Dijon mustard
1 tablespoon honey
salt and pepper (to taste)

Steps:

  • Place sweet potato chunks on the stove in a steamer basket. Steam until tender but not overcooked, about 5 minutes. Set aside.
  • Place broccoli and beans in steamer basket and steam until broccoli is tender but not overcooked, about 4 minutes.
  • Combine potatoes, broccoli and beans in large bowl and stir gently to mix.
  • Combine remaining ingredients and stir until blended. Add to bowl and toss until vegetables are evenly coated.
  • Serve immediately if serving warm. Or chill and serve cold.

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