Sweet Potato Salad
- At June 3, 2009
- By megan
- In beans, Corn, salad, sweet potato
0
I prefer to eat sweet potatoes (the actual true, white ones) or yams instead of most other potatoes. I hardly ever touch Russet potatoes, which is a long, arduous story, and sometimes use Yukon Gold, Red, Blue, or even Fingerling potatoes. But, yams are so healthy and delicious, I usually have them in the kitchen. Here’s a summer salad.
Main Ingredients:
- 1 large yam
- 1 can kidney beans, rinsed and drained
- 1/2 yellow onion, chopped
- 1 cup frozen corn kernels
Ingredients for Dressing
- 2 TB olive oil
- 1 TB cider vinegar
- 1 TB honey
- 1 TB stone ground mustard (or honey mustard…or whatever mustard you have)
- 1/2 TB Worcestershire sauce
- pinch of sea salt
- fresh ground black pepper
- 1 tsp tumeric
- 1 TB freshly chopped chives
- 1 TB freshly chopped parsley
Peel, cube, and boil the yams until a fork easily pierces them. Drain and rinse with cold water. While the yams are boiling, sauté the onion in olive oil until soft. Combine the yams, rinsed kidney beans, onion, and corn.
Whisk the dressing ingredients together and mix into the sweet potato salad. Fast, easy, and healthy.
Quick Vegetarian Maple Beer Baked Beans
I don’t particularly care for baked beans out of a can. There are too many ingredients, most of them sugars, and they’re super syrupy and wet. Baking beans from scratch, on the other hand, is an all day affair. They are undoubtedly the best, but a day’s worth of dedication for beans is too much for me to give on a regular basis. So, we don’t eat many baked beans. To satisfy a baked-bean craving, I experimented and was extremely pleased with the results.
Ingredients:
- 2 cans Kidney Beans
- 1 can Beer, I used Lefthand Brewery ESB, an ale from a local brewery in Longmont, CO
- Maple Syrup (the real stuff. Nothing fake, please. If it’s not from Vermont or Canada, toss it out and buy the real stuff)
Mix the maple syrup with the beer until it dissolves. I used around 1/2 cup syrup because the ESB (Extra Special Bitter) had a bite to it that needed to be balanced with sweetness. Rinse the beans well to get off all the canned goo, mix into the maple beer, pour into a pyrex baking dish, cover, and bake for close to 2 hours at 400 degrees.
In that 2 hours, mix the beans 2 or 3 times. Uncover the beans after the first hour to let some of the liquid cook-off. They’ll be done when all of the liquid is absorbed and they are just glazed with a maple beer coating. Salt and pepper to taste.
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