Garbanzo Sweet Potato Salad

OK, I will admit it: this is a nutritious and seasonal recipe. It tastes OK. But something is missing. If you experiment with this and come up with improvements, please post  comments. Vegetarian ideas are most welcome! If your version tests out in my kitchen, I will recommend your improvements on this. 

I am thinking maybe of adding some garlic or onion, or maybe changing the dressing? Feedback is appreciated.  Thanks!

Ingredients:

• 1 pint of cooked garbanzo beans (chickpeas), rinsed and drained. You can also use about a 15-oz. can.
• 2 small medium sweet potatoes, peeled and cubed into 1.5-inch chunks.
• florets from 1 small head of cauliflower
• 1 lb. Brussels sprouts, trimmed. Larger ones should be cut in half

Dressing: 

• Olive oil
• Red wine vinegar dressing
• Oregano, pepper, red pepper, and basil to taste

 

Directions: 

 

Use a steamer, and watch out for steam every time you lift the lid to add more vegetables. Heat water on the stove while preparing the vegetables. When the water boils, put the sweet potatoes in the steamer basket, cover, and steam for seven minutes. Then add the Brussels Sprouts. After 2 minutes, add the cauliflower florets, cover, and steam for five minutes more. In the meantime, stir together the dressing.  Remove from heat.

Put the vegetables in a large bowl, add the garbanzo beans and the dressing, and stir. Serve warm or cold.

Potato and Black Bean Salad with Root Vegetables

Nutritious, Delicious, and Seasonal Steamed Potato Salad with Black Beans and Root Vegetables. Yum!

Ingredients:

• 4 medium-sized red potatoes, cut into chunks
• 1 can low-sodium black beans, drained and rinsed
• 2 large carrots, peeled and cut into chunks
• 2 medium turnips, peeled and cut into chunks
• 7 or 8 green onions, white and light green parts only, sliced fine.
• 3 tablespoons extra-virgin olive oil
• 1 teaspoon dried parsley
• 1 teaspoon minced ginger
• 1 teaspoon red wine vinegar
• 1/8 teaspoon cumin
• 1/2 teaspoon honey
• black pepper to taste

While you are cutting up the potatoes and vegetables, set up a steamer on the stove and get the water boiling. Cut up the potatoes first; put them on to steam as soon as the water is boiling. Steam them for ten minutes while you finish peeling and preparing the other vegetables. Add the turnips and carrots and steam for 7 additional minutes, then add the onions and steam for 3 minutes more.

In the meantime, stir together the oil, parsley, cumin, vinegar, honey, ginger, and pepper in a small bowl. Put the black beans in the bottom of a big mixing or serving bowl. When the potatoes and vegetables are done steaming, add them to the black beans, then the oil-and-vinegar dressing, then stir the entire contents together.

This dish is fantastic warm! Its creamy texture makes it a wonderful comfort food. I imagine it's good cold, but I haven't had a chance to try it yet. I'll post an update after it has cooled off in the refrigerator.

2/15/14: I packed this salad for work, and it's delightful cold, too. I suspect the dressing would improve my next recipe, a sweet potato and garbanzo bean salad that lacks the zing of this one.