Warm SweetPotato and Green Bean Salad


  • 3 medium SweetPotatoes, cooked, pared and cut into 1/4 inch slices (about 2 lbs.)
  • 1/2 pound fresh whole green beans
  • 1 small purple onion, halved and sliced
  • 1 medium clove garlic, minced
  • 2 tablespoon vegetable oil
  • 1 cup watercress sprigs
  • 1 tablespoon red wine vinegar
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper


In large skillet, over medium-high heat, brown SweetPotatoes and cook green beans with onion and garlic in oil until crisp-tender. Remove from heat. Stir in remaining ingredients. Serve warm. If desired, top with shavings of Parmesan cheese.