Sweet Potato Salad with Chili-Lime Dressing
- Preparing Time: -
- Total Time: -
- Served Person: Makes 6 servings
- salt and freshly ground black pepper to taste
- 1/2 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/3 cup extra-virgin olive oil
- 2 tablespoons fresh lime juice
- Carbohydrate 33 g(11%)
- Fat 12 g(19%)
- Fiber 5 g(21%)
- Protein 3 g(6%)
- Saturated Fat 2 g(9%)
- Sodium 442 mg(18%)
- Calories 247
Preparation Place the sweet potatoes in a large saucepan and cover with water. Bring to a boil and cook until just tender, 7 to 10 minutes (don't overcook or your salad will be mushy and falling apart.) Drain and transfer to a large bowl. While the potatoes are cooking, make the dressing. Whisk together the olive oil, lime juice, chili powder, cumin, cilantro, salt, and pepper in a small bowl. Add the red bell pepper and scallions to the potatoes and toss with the dressing. Season again with salt and pepper. Serve warm or refrigerate and bring to room temperature before serving. Just Add Water William Morrow
Preparation Place the sweet potatoes in a large saucepan and cover with water. Bring to a boil and cook until just tender, 7 to 10 minutes (don't overcook or your salad will be mushy and falling apart.) Drain and transfer to a large bowl. While the potatoes are cooking, make the dressing. Whisk together the olive oil, lime juice, chili powder, cumin, cilantro, salt, and pepper in a small bowl. Add the red bell pepper and scallions to the potatoes and toss with the dressing. Season again with salt and pepper. Serve warm or refrigerate and bring to room temperature before serving. Just Add Water William Morrow
