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 organic apple
1 organic sweet potato
2 cups black beans, pre-cooked*
6 scallions, chopped
1/3 cup cilantro, chopped
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)