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Sweet Potato, Corn, and Green Bean Salad
Tender sweet potatoes, corn, and green beans served warm or at room temperature.
25 min6 servings115 cal
Beta-carotene (sweet potato) — converted to vitamin A, which supports eye health and immune functionFiber (4g) — slows glucose absorption and supports a healthy digestive tractResistant starch (corn + sweet potato) — feeds beneficial gut bacteria and supports metabolic health
Why it's good for you
Sweet potatoes are rich in beta-carotene, a fat-soluble antioxidant that the body converts to vitamin A. Green beans contribute folate and vitamin K. The combination of fiber from three different vegetables helps moderate blood sugar response — and because there's no added oil, you can eat a generous portion without the calorie cost of a dressed salad.
Ingredients
- 2 medium sweet potatoes, peeled and cut into 1-inch cubes
- 2 cups green beans, trimmed and cut into 1.5-inch pieces
- 1 cup frozen corn, thawed
- Balsamic dressing, to taste
Steps
- Steam sweet potato cubes for 12-15 minutes, until tender when pierced with a fork.
- Steam green beans separately for about 6 minutes, until just tender but still with some snap.
- Rinse the corn under warm water to thaw.
- Combine all vegetables in a large bowl. Drizzle with balsamic dressing and toss gently to coat. Serve warm or at room temperature.
Inspired by Prevent and Reverse Heart Disease — Caldwell Esselstyn. Rewritten in our own words.
Nutrition (estimated, per serving)
115
Cal
3g
Protein
26g
Carbs
0g
Fat
4g
Fiber