Yacon and Marmande Tomato Salad with Haricot Beans

This haricot beans with yacon and tomato salad is a vibrant, nutritious dish—packed with vitamins, minerals, varied textures and bright colors.

Haricot beans with yacon sweet marmande tomatoes

It ranks among my favorite salads because it’s incredibly adaptable. Use whatever produce is in season and combine the best of that moment into one bowl. This version works beautifully year-round, and I make it often—especially in spring, my favorite season.

Most of the ingredients are used raw here; only the beans are cooked. In autumn I sometimes add roasted root vegetables, which transforms it into a warm, comforting dish. If you love beans, this salad is worth trying—open the fridge, see what you have, and experiment.

What is Yacon?

Yacon isn’t an everyday vegetable for many, but I always buy it when I can. It’s a winter root, often available organically.

I love its crisp, juicy texture and slightly apple-like sweetness. Its shape resembles a sweet potato but it has darker skin. Yacon is also called “ground pear,” “sun carrot,” or “apple of the earth.”

Apparently enjoyed by the ancient Incas for its subtle sweetness and crispness, yacon can be eaten raw or added to soups, grated, chopped, or—like here—tossed into salads. It’s sweet and juicy enough to substitute for apples in certain desserts, though I usually prefer it raw where its texture shines.

Give it a try in soups or salads—you may be surprised how well it performs.

This is what Yacon looks like…

Yacon works in many salads; try it anywhere you would use apple or raw root vegetables. It pairs especially well with grains, beans and crisp greens.

Haricot beans salad with yacon and sweet marmande tomatoes

A refreshing, nourishing salad with a nutritious palette of ingredients. Tasty and quick to prepare.

5 from 4 votes

Course: Main Dish, Salad, Side Dish, Warm salad

Cuisine: Mediterranean, Ramona’s Cuisine, World Cuisine

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 4

Calories: 320kcal

Author: Ramona Sebastian

Ingredients

Salad:

440 g haricot beans cooked
1 sweet marmande tomato
1 rebellion tomato
2 celery stalks with leaves
1 red onion
¼ red pointed cabbage
1 beetroot shredded
4 tablespoon yacon grated or cubed
60 g mixed salad leaves
4 sweet bite peppers
½ teaspoon sea salt
½ teaspoon black pepper

Vinaigrette:

2 tablespoon walnut oil
10 sprigs fresh parsley
1 pinch sea salt
1 clove garlic
2 tablespoon cider vinegar

Metric – US Imperial

Instructions

Cook the beans. I used a pressure cooker—about 15–20 minutes until tender. Drain and let cool in a colander.
While the beans cook or cool, wash and prepare the vegetables: chop, slice or grate as needed.
Chop the onion, peppers, celery and cabbage; dice the tomatoes, shred the beetroot and grate or cube the yacon. Combine everything in a large bowl with the salad leaves.
Make the vinaigrette: finely chop the parsley, mince or crush the garlic, then mix with walnut oil, cider vinegar, salt and pepper. Shake in a jar or pulse in a small food processor until well combined.
Add the cooled beans to the vegetables, toss gently, pour over the vinaigrette and serve.

Notes

Tomatoes: Marmande and rebellion varieties are slightly less juicy but sweet and flavorful. If unavailable, use beef tomatoes or any variety you prefer.

Yacon can be substituted with apple—if using apple, cut into julienne and toss with a little lemon juice to prevent browning.

Nutrition

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