Sweet Potato Salad

The key to making this salad present well is drizzling the dressing rather than tossing it. Serve any remaining dressing on the side for anyone who wants extra!

INGREDIENTS

  • 2 medium sweet potatoes – peeled, cubed, roasted and cooled
  • 1 can of black beans - rinsed
  • 1 small finely chopped red onion
  • 1 chopped red pepper
  • 1 small can of corn, drained
  • 1 cup chopped cilantro (save a bit for the top of the salad)

Icing

SAUCE

toppings

dressing

  • 1 c greek yogurt
  • Juice of 1 fresh lime
  • 2 tsp honey
  • 1 tsp cumin
  • ½ tsp salt

INSTRUCTIONS

  1. Peel and chop the sweet potatoes into 1/2 inch cubes.
  2. Toss sweet potatoes in canola oil and roast at 425° F until tender – stir occasionally so they brown a bit on several sides.
  3. Once the sweet potatoes are cooled toss all of the salad ingredients together (hold back a few tbsp of cilantro for top).
  4. Put half of the salad in a large flat bowl, drizzle with dressing, top with remaining half and drizzle again.
  5. Sprinkle with remaining cilantro.

TIPS & HINTS

An easy way to drizzle is to put the dressing into a Ziploc bag and when you are ready to drizzle, cut the corner off the bag (make sure the hole is small) then squeeze the dressing out of the bag. To fill the Ziploc, put one corner into a glass and fold the opening down over the outside of the glass.  Voila!