Name: Tuscan White Bean Salad with Sweet Potato and Lemon Vinaigrette
Prep time: 35 min
Cook time: 15 min
Total time: 50 min
Yield: Serves 2
Cuisine: Italian
Ingredients: 1 medium sweet potato, peeled and cut into ½-in [12-mm] dice; 4 Tbsp [60 ml] extra-virgin olive oil, plus more as needed; 2 oz [55 g] Parmesan cheese, shaved with a vegetable peeler; 3 Tbsp minced fresh flat-leaf parsley; One 15- oz [425- g] can cannellini beans, drained and rinsed; 2 cups [20 g] torn baby romaine lettuce; Kosher salt and Freshly ground black pepper; 1 shallot, minced; 1 tsp Dijon mustard; 2 Tbsp white balsamic vinegar; 1 Tbsp fresh lemon juice

Preparation info

Serves
2

Difficulty
Easy
Ready in
50 min

Appears in

One Pan, Two Plates Vegetarian Suppers

By Carla Snyder

Published 2016

About

Crunchy romaine, creamy white beans, roasted sweet potato, salty Parmesan, and tart dressing—all tossed together in a little more than 30 minutes—makes this dinner hit all the right notes no matter what the season. If you’ve made a few dishes from this chapter already, I know you’re loving the ease of pulling out a can of beans and dressing them up with some fresh vegetables. Dinner has never been so easy and light, yet filling.