Chipotle Sweet Potato Salad
This recipe comes from one of our teammates, Aaron Fridenmaker. The salad is simple to prepare, tasty, and healthy. It was a big hit at Just-tri training camp and is sure to be a grand slam in your kitchen. Thanks Aaron!
Ingredients:
· 2 pounds sweet potatoes
· 1 medium red bell pepper, chopped
· 1 can black beans, drained, rinsed
· 1 Celery rib – chopped
· 6 Green onions — thin sliced
· 2 tablespoons Chopped fresh cilantro
· Salt and pepper to taste
· 1/3 cup Fresh lime juice
· 1/4 cup Canned chipotle chiles
· 1 tablespoon Ketchup
· 1 1/2 teaspoon Dijon mustard
· 1 clove Garlic – minced
· 1/3 cup Extra-virgin olive oil
Directions:
1. Peel the sweet potatoes and cut into bite-size chunks.
2. In a large pan of boiling salted water, cook the sweet potatoes over medium-high heat until tender, 10 to 12 minutes.
3. Drain the potatoes, rinse in cold water, and drain them again. Set them aside to cool briefly.
4. Place the bell pepper, black beans, celery, green onion, and cilantro in a large bowl. Add the potatoes, mixing lightly.
5. Combine all the dressing ingredients, except for the oil, in a food processor and puree together. Drizzle in the oil and continue to process until thick.
6. Pour about three-quarters of the dressing over the potato mixture and toss to combine. The result should look moist but not runny. If it seems dry, add the remaining dressing. Taste and adjust the seasoning.
7. Cover and chill for at least 2 hours or, even better, overnight.
8. Serve cold. The salad keeps well for several days.
