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.
Potato salad meets sweet potatoes meets three bean salad meets happy salad eaters everywhere. This riff on retro three-bean salad adds sweet potatoes to the mix, and they couldn’t be a more perfect fit if they tried.
1poundsweet potatoes(about 2 small or 1 large, peeled and cut into 1/2-inch pieces)
1/2poundgreen beans(trimmed and cut into 1 1/2-inch pieces)
1cupcooked chickpeas
1cupcooked kidney beans
1/2cupchopped red onion(about 1/2 small onion)
1/4cupextra virgin olive oil
3tablespoonsapple cider vinegar
2tablespoonspure maple syrup(granulated sugar would also work)
1teaspoonstone-ground mustard or other brown mustard
1/4teaspoonkosher salt + more to taste
1/8teaspoonground black pepper + more to taste
1/4cupchopped 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.