Sweet Potato & Bean Salad


  • 8 large sweet potatoes, cut into chunks
  • olive oil and salt/pepper
  • 1 lb. green beans
  • 1 large shallot
  • 3 cloves garlic
  • 1 tablespoon balsamic vinegar
  • 2 tablespoons champagne vinegar
  • 8 tablespoons olive oil
  • salt and pepper, to taste
  • fresh thyme, chopped
  • parsley, chopped


  • Place cut up potatoes in large bowl and toss with a little olive oil and salt and pepper. Roast potatoes in 375F oven for about 45 minutes or until easily pierced.
  • Mix shallot, garlic, vinegars with olive oil drizzled in while whisking. Add s/p and herbs to taste. Set aside.
  • Blanch green beans and shock cold in ice water. Drain.
  • Mix the vinaigrette gently with warm potatoes and beans serve immediately or at room temperature.


  • SERVINGS: 10
  • SOURCE: Apple Charlotte

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Old Comments

posted about 11 years ago
I THINK I have the most complete Apple Charlotte book ever assembled but when I only think I have a recipe I am so appreciative for this website. Thank you - not only the recipes but the real connection to someone I love and carry in my heart every time I prepare a meal.
posted over 11 years ago
This is next up at our house. Will report back.