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Urad Bean, Vidalia Onion Dressing, Watercress, Yam, and Zucchini Salad

A hearty bean salad that spells out the U-V-W-Y-Z in an alphabet produce sampling. Adapted from A Chef Walks Into a Cafeteria by Emily Burson and Brandon Neumen.
Course Salad
Cuisine American
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 4 servings
Author Emily Burson and Brandon Neumen


  • 2 cups cubed peeled yam or sweet potato
  • 4 tsp. canola oil, divided
  • 2 cups cubed zucchini
  • 1 cup urad beans (or substitute black lentils)


  • 3/4 cup watercress
  • 1/2 cup sugar
  • 1/2 cup fresh lemon juice
  • 2 tbsp Dijon mustard
  • 1 tsp salt
  • dash of black pepper
  • 1/2 vidalia or other sweet onion, peeled
  • 2/3 cup vegetable oil


  1. Preheat the oven to 450 degrees. Combine the yams with 2 tsp. oil on a large baking sheet; spread in a single layer. Bake for 12 minutes. Stir and push yams to one end of the baking sheet. Combine zucchini and 2 tsp. oil in a bowl; arrange in a single layer on baking sheet on side opposite yams. Roast the vegetables for 8 minutes.
  2. Meanwhile, place the beans in a large saucepan; cover with water 2 inches above the beans. Bring to a boil. Reduce the heat, partially cover, and simmer 20 minutes or until just tender. Drain.
  3. Make the dressing: Put all of the dressing ingredients except the oil into a food processor. Process until the onion is minced; slowly blend in the oil. Refrigerate for 20 minutes.
  4. Toss all of the ingredients together with the dressing. Chill until ready to serve.