This gluten-free, low fat Brazilian style sweet potato salad is sure to tantalize your taste buds. Plus each cup of sweet potato provides 76 mg of calcium and 950 mg. of potassium.
- 2 lb. sweet potatoes
- 1/3 cup fresh cilantro, rinsed
- 1 tsp gluten-free tamari soy sauce
- 1 tbl vinegar
- 1/2 med red onion, diced
- fresh ground black pepper (optional)
- 2 tbl mango jam
- 1 tbl dijon mustard
- 1 15 oz. can of kidney beans, drained and rinsed
Directions:
Dry ingredients:
Cut ends off of sweet potatoes. Peel and place in pot. Cover, boil until soft and tender, about 30 min. Drain, set aside and let cool.
Once cooled, cube and put in big bowl. Add one 15 oz. can of red kidney beans, half a red onion, diced. Set aside.
Dressing:
In a separate bowl, add 1 tbl dijon mustard, 2 tbl mango jam, 1 tbl gluten-free tamari soy sauce, and 2 tsp vinegar. Mix well.
Combine:
Add dressing to dry ingredients and stir again, until potatoes, beans, cilantro and onion are coated.
Finish:
Add freshly ground black pepper to taste. Garnish with fresh cilantro. Refrigerate for at least an hour, allowing flavors to blend.
