Vegan - Rainforest style, Green Bean,Yam and Brazil Nut Salad

This is a great idea for a warm or cold salad and please make it with whatever you have in your local markets and in season.
You may use broccoli or asparagus in place of green beans, and substitute potatoes or yucca for the yams.

makes 4-6 portions

2 pounds green beans, well washed and ends removed, cut into bite sized pieces.

 1 pound red yams, peeled and cut into bite sized chunks, and topped with 3tbsp neutral or olive oil

 Steam the green beans until barely tender..remove from heat and cool in running water. Drain well and set aside.

In a 400f oven top shelf..roast the yams until tender, on cookie sheet/roasting pan remove from heat and allow to cool (drain off oil)
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Dressing:
1 cup minced onion
3 tbsp  red wine vinegar or lemon juice
2 tsp agave syrup (vegetarians use honey) or maple syrup
3 tbsp olive or neutral oil (safflower, sunflower & etc.)
1/2 tsp ground nutmeg or grated fresh
sea salt & pepper to taste

Mix everything together in a jelly jar, shake well and chill for 4 hours


 Topping
1/2 cup chopped raw Brazil* nuts


Method:
Gently combine the cooked vegetables in a large bowl and add the dressing.
Serve in bowls topped with the chopped Brazil nuts

* Brazil nuts have a high concentration of Selenium so only eat small amounts..you may substitute another raw nut