Lemon-Vinaigrette Green bean and yam Salad

Preheat oven to 350°F. Prepare dressing by combining all dressing ingredients; set aside.

Coat a 14 x 9 x 2 1⁄2 -inch baking dish with 1 tsp. olive oil. Scrub the yams and red potato. Cut into ¹⁄4-inch slices. Place in baking dish and toss with 1²⁄3 tablespoons of olive oil. Bake for 20 minutes.

Trim the ends of the green beans and cut in half on a diagonal. in a medium-size pot steam green beens for approximately 4 minutes, or until beans are bright green and crisp, yet tender. Remove from heat, drain, and transfer to a plate to prevent additional cooking, then add the red bell pepper and red onion.

Remove yams or sweet potatoes from the oven and add pressed garlic; toss with a spatula and bake for a couple of minutes longer or until the tines of a fork can penetrate the potatoes. Remove from oven. Add the green bean mixture and dressing to the yams or sweet potatoes and mix thoroughly. Serve immediately.