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.
Yield: 6
Ingredients
1poundsweet potatoesabout 2 small or 1 large, peeled and cut into 1/2-inch pieces
1/2poundgreen beanstrimmed and cut into 1 1/2-inch pieces
1cupcooked chickpeas
1cupcooked kidney beans
1/2cupchopped red onionabout 1/2 small onion
1/4cupextra virgin olive oil
3tablespoonsapple cider vinegar
2tablespoonspure maple syrupgranulated 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 parsleyeither 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.