Mexican Sweet Potato Salad

I devised this salad a coupled of years ago and was sure I’d posted it on the blog but couldn’t find it over the weekend when I wanted to pass it onto guests who had enjoyed it over lunch on Sunday! Seems I was keeping it all to myself and yet it is delicious and one of those salads I come back to again and again. This is a totally new take on potato salad but one you’ll love. The spicy dressing offsets the sweetness of the potatoes beautifully. Give it a go and let me know what you think.

Today we’re having left overs with falafel and salad. Yummy.

Ingredients

4 medium sweet potatoes scrubbed or peeled and cut into ½ inch pieces

1 red onion peeled and cut into 1 inch pieces

2 tablespoons coconut oil

1 can black beans drained

1 red pepper seeded and chopped

½ bunch fresh coriander

salt

Dressing:

1/3 cup orange juice – usually 1 and a half fresh oranges

2 tbs apple cider vinegar

1 tbs rice wine vinegar

1 tbs tamari gluten free soy sauce

1/3 cup olive oil

1 jalapeno pepper finely chopped

1 clove garlic finely chopped

Salt and pepper to taste

Directions

Heat the oven to 200 degrees centigrade.

Heat the coconut oil on a baking sheet while you chop the potatoes and onion.

Depending on the potatoes you’re using, either scrub and chop them into pieces (if using organic) or peel and chop them. Add the potatoes and onion to the baking sheet and toss in the oil, add a sprinkling of salt and bake for 20 – 30 mins until they are soft and slightly crisp at the edges. Set aside to cool.

While the potatoes and onion cook. Chop the red pepper, coriander and add to a large bowl with the black beans. Mix together.

Now make the dressing. Add all ingredients to a glass jar and shake to combine or place in a blender and blitz for a few seconds.

Add the cooled potato and onion to the beans and pepper. Mix to combine then pour over the dressing. Mix again and add a final sprinkling of coriander for decoration. Serve immediately and enjoy.