Sick of the same old white potato salad? Spice up your next picnic or potluck with this potato salad that is bursting with color. It’s also deliciously dairy free!
Sweet Potato Salad
2 sweet potatoes, peeled and cubed
1/2 red onion, chopped
1 cup black beans, drained and rinsed
1/2 bell pepper, chopped (I used a combo of red and yellow peppers)
1/2 cup cilantro
2 tablespoons of lemon or lime juice
1/4 cup extra-virgin olive oil
1 clove garlic
crushed red pepper, to taste
Preheat your oven to 400. Place your sweet potatoes and onions in a bowl, drizzle them with 1 tablespoon of oil and season with salt and pepper. Toss together to coat. You could also do this while they are on the baking pan, I just find it easier and less messy to do it in a bowl.
Then line your baking sheets with parchment paper and spread the potatoes and onions on them in a single layer. Bake for 30-40 minutes, until the potatoes are just tender and starting to brown on the edges. I tossed them about every 10 minutes so that they would cook evenly.
While the potatoes are baking, combine the lemon or lime juice, with the garlic and the remaining oil in the food processor. Season with salt and pepper.
Combine the potatoes and onions with the peppers, beans and dressing in a large bowl. Fold in the cilantro and marvel at the amazing smell emanating from the bowl. I decided to add some crushed red pepper for heat. If you have a fresh pepper, you could mince it and add that in, or add it to the food processor when you’re making the dressing for some zest.
You could eat this warm or chill it and enjoy it cold. Eat it plain, or over a bed of greens.
