Sweet Potato Salad
- At June 3, 2009
- By megan
- In beans, Corn, salad, sweet potato
0
I prefer to eat sweet potatoes (the actual true, white ones) or yams instead of most other potatoes. I hardly ever touch Russet potatoes, which is a long, arduous story, and sometimes use Yukon Gold, Red, Blue, or even Fingerling potatoes. But, yams are so healthy and delicious, I usually have them in the kitchen. Here’s a summer salad.
Main Ingredients:
- 1 large yam
- 1 can kidney beans, rinsed and drained
- 1/2 yellow onion, chopped
- 1 cup frozen corn kernels
Ingredients for Dressing
- 2 TB olive oil
- 1 TB cider vinegar
- 1 TB honey
- 1 TB stone ground mustard (or honey mustard…or whatever mustard you have)
- 1/2 TB Worcestershire sauce
- pinch of sea salt
- fresh ground black pepper
- 1 tsp tumeric
- 1 TB freshly chopped chives
- 1 TB freshly chopped parsley
Peel, cube, and boil the yams until a fork easily pierces them. Drain and rinse with cold water. While the yams are boiling, sauté the onion in olive oil until soft. Combine the yams, rinsed kidney beans, onion, and corn.
Whisk the dressing ingredients together and mix into the sweet potato salad. Fast, easy, and healthy.
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