Lemon Vinaigrette Green Bean and Yam Salad -

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Lemon Vinaigrette Green Bean and Yam Salad

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By Janet E. Taylor

Posted December 27th, 2007

This article is reprinted with permission from The Healthy Southwest Table, by Janet Taylor, (2007, Rio Nuevo)

The Healthy Southwest Table

Servings:	4
Author Notes:	This is a beautifully colored “potato salad” with outstanding flavor. As another healthy alternative, substitute bright green, slightly steamed broccoli for the green beans. Broccoli is a premier vegetable full of antioxidants. This dish is delicious hot or cold.
Ingredients:	Dressing: 2 tablespoon lemon juice 2 tablespoon extra virgin olive oil 2 teaspoons Dijon mustard 1 teaspoon honey 1/4 cup diced green onion 1 clove garlic, pressed through a garlic press 1/4 minced fresh dill weed 1/4 cup chopped cilantro 5 basil leaves, torn 1/4 cup crumbled feta cheese Salad: 1 teaspoon extra-virgin olive oil 2 medium sized garnet yams, or sweet potatoes 1 medium red skin new potato 2 tablespoon extra virgin olive oil 1 pound fresh green beans 1 cup coarsely chopped red bell pepper 1/2 cup diced red onion 3 cloves garlic, pressed through a garlic press
Instructions:	Preheat oven to 350º F. Prepare dressing by combing all dressing ingredients; set aside. Coat a 14 X 9 X 2 1/2 inch baking dish with olive oil (about 1 teaspoon). Scrub the yams and red potato. Remove any dark spots and root hair, and cut into 1/4 inch slices. Place in baking dish and toss with about 2 tablespoons olive oil. Bake for 20 minutes. While yams and potatoes are baking, rinse green beans, trim the ends, and cut in half on the diagonal. In a medium sized pot, insert a vegetable steamer basket; add water to just below the basket. Add beans and bring to a boil over high heat. Reduce heat, cover, and steam for approximately 4 minutes, or until beans are bright green and crisp, yet tender. Remove from heat, drain, and transfer to a plate to prevent additional cooking, then add red bell pepper and onion. Remove yams and red potatoes from the oven and add the 3 cloves of pressed garlic; toss with a spatula and Bake for a couple of minutes longer or until the tines of a fork can penetrate the potatoes. Remove from oven. Add the green bean mixture and dressing to the potatoes and mix thoroughly. Serve immediately. Calories per Serving 278; total fat 7g; saturated fat 2g; calories from fat 58; protein 7 g; carbohydrates 52g; dietary fiber 11g; sugars 9g.