This Sweet Potato Salad features sweet potatoes and beans tossed in a zippy vinaigrette for a healthy, potluck-friendly dish. Three Bean Sweet Potato Salad is mayo free, white potato free, gluten-free, AND dairy-free … yet absolutely delicious!
We’ve been experiencing some seriously summer-like weather here in the Pacific Northwest, and it has me oh-so ready for everything that comes with the gloriousness of the season. Like barbecues! Especially barbecues! Because this Three Bean Sweet Potato Salad is the perfect thing to take to said barbecues all summer long.
Why is This Sweet Potato Salad Perfect for BBQs?
- It’s a potato salad! Potato salads are perfect for barbecues. But …
- It’s not mayo-based! So you don’t have to be worried about mayo out in the hot-hot sun (or just the heaviness of mayo for that matter)
- It’s vegan and gluten-free, but not so crazy out-there that all the other revelers won’t want to partake too.
- So it’s a perfect side for them but would also work as a main for you (assuming you’re vegan, vegetarian, gluten-free, or all three) if need be.
I love the idea of this salad for fall, too – I mean, just look at those colors! But I just couldn’t wait until then to share my new favorite potato salad with you. It had to happen now.
Ah heck, let’s just declare this sweet potato salad perfect for any of the four seasons, and call it good.
(But especially for barbecues and summer!)
More Sweet Potato Recipes
- Grilled Sweet Potatoes
- Slow Cooker Sweet Potato Chili
- Whipped Sweet Potatoes
- Vegetarian Sweet Potato Peanut Stew
- Moroccan Sweet Potato & Chickpea Stew
- Baked Sweet Potato Fries
- Creamy Sweet Potato Soup
Three Bean Sweet Potato Salad
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)
Instructions
- 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.
Nutrition Facts
First published on April 21, 2015
I’m so glad you’re here! I’m a vegetarian home cook, certified plant-based pro, and mom. I’m married to an enthusiastic carnivore, and my mission is to achieve peace in the kitchen – one tasty recipe at a time. These days, with a name like mine, I also try not to ask to speak to the manager.
Love this fresh potato salad!
A very healthy salad you have here! Since it’s starting to feel spring already, salad is a must have in the table during meals and I would definitely try this one.
I have not made it yet. Just saw it. I am going to triple the recipe and make it for a church potluck in two weeks. Many of the folk are vegan. I hope it will be a hit. Planning to serve it chilled.
I have a friend who takes it to potlucks quite often and it seems to do well! I hope you like it too. 🙂
A very healthy salad recipe I really love it. I will surely try this recipe. Thanks for sharing your idea.
Do you think that agave would work in place of the pure maple syrup in this recipe?
Definitely.
This was delicious – I made a few substitutions to the recipe. I used candied onions and curled parsley from my garden. I did not use any mustard. I added in a teaspoon of cocnut aminos and a tea spoon of liquid smoke to give extra flavor. I also used black lava salt instead of kosher salt. I doubled ther recipe to bring to a pot luck at work. I am very happy with how the recipe turned out.
That sounds amazing!
Can the veggies be cooked and combined with beans and onions a few days ahead…Then on the day of the event add the dressing?
excellent delicious and easy! Thank you. it was a hit at the pot luck.
A delicious and colorful salad that is filling.