Sweet Potato, Apple, Cilantro, and Bean Salad

February 26, 2009 § Leave a comment


I know you might be thinking, “HUH!?  Sweet potatoes and apples plus lime and cilantro?  What kind of recipe IS this!?”  I know it sounds a tad wacky, but it is a really lovely switch from my usual summer bean salad (recipe to come when the ingredients get harvested around here)!  This recipe is quite lime-y, so if that’s not a flavor you’re a big fan of, you might want to use balsamic vinegar, white wine vinegar, or even lemon.  This recipe was inspired by last month’s Veg Times Magazine!

1/2 avocado
1 organic apple
1 organic sweet potato
2 cups black beans, pre-cooked*
6  scallions, chopped
1/3 cup cilantro, chopped
1 lime
1 pinch sea salt
1 teaspoon honey**
few shakes pepper
few glugs olive oil
peanuts (or pepitas, if not following SCD)

*If on the SCD-diet and symptom-free for 1 month, soak beans for 24 hours before cooking.
**If following a strict vegan diet, substitute maple syrup.



1.  Scrub sweet potato and cut into bite-sized chunks.  Place in a small pot of water and heat until boiling.  Lower heat and simmer about 5 minutes.

2.  Meanwhile, cut apple, avocado, scallions and cilantro.  Mix in a large bowl with black beans.  Once sweet potatoes are cooked, drain and rinse with cold water to stop cooking.  Add to salad.

3.  In a separate bowl, mix dressing: lime juice, honey, salt, pepper, and olive oil to taste.  Dress salad and serve warm.  Garnish with toasted peanuts.

Diet Notes: Gluten-free, SCD-safe (see asterisk), vegan (see asterisk)


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