Steamed Sweet Potato Broccoli And Bean Salad Recipes

STEAMED SWEET POTATO, BROCCOLI, AND BEAN SALAD

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.

SUNNY'S QUICK STEAMED BROCCOLI SALAD

Steps:

• For the broccoli: Steam the broccoli according to the package directions.
• Add the thyme, garlic and zest to a large bowl and brush or rub the ingredients against the bottom and sides of the bowl. Add the steamed broccoli and toss. Refrigerate until chilled.
• For the dressing: In a medium bowl, add the mayonnaise, sriracha, lemon juice, sugar and some black pepper. Whisk until the sugar dissolves.
• For the salad: Add the red onions, raisins and cranberries to the bowl with the dressing. Stir to combine.
• Discard the thyme from the broccoli. Add the dressing and gently fold until the broccoli is evenly coated. Serve chilled or at room temperature sprinkled with the almonds.

STEAMED SWEET POTATOES

Steps:

• Place water in a pot* to a level just below the steamer basket (about 1 inch of water). Bring it to a boil.
• Add the steamer basked with whole sweet potatoes. Maintain a steady boil and steam for 25 to 35 minutes, depending on the size of the potato, until tender when pierced with a fork. Allow to sit for 5 minutes, then slice in half and top with your favorite toppings (see Stuffed Sweet Potatoes).

ROASTED SWEET POTATO SALAD WITH BLACK BEANS AND CHILE DRESSING

Steps:

• Heat oven to 400 degrees. Put sweet potatoes and onions on a large baking sheet, drizzle with 2 tablespoons oil, toss to coat and spread out in a single layer. Sprinkle with salt and pepper. Roast, turning occasionally, until potatoes begin to brown on corners and are just tender inside, 30 to 40 minutes. Remove from oven; keep on pan until ready to mix with dressing.
• Put chilies in a blender or mini food processor along with garlic, lime juice, remaining olive oil and a sprinkle of salt and pepper. Process until blended.
• Put warm vegetables in a large bowl with beans and bell pepper; toss with dressing and cilantro. Taste and adjust seasoning if necessary. Serve warm or at room temperature, or refrigerate for up to a day.

BROCCOLI AND POTATO SALAD

Steps:

• cut cooked broccoli into florets and place in large bowl. add the potatoes and celery.
• mix vinegar, oil, salt and pepper together in small bowl. pour over broccoli and toss to evenly coat.
• season with salt, pepper and paprika.
• sprinkle with parsley and serve.