Sometimes happy accidents happen in my kitchen. A few weeks ago, I was staring into my refrigerator willing the shiny appliance to make me some lunch. I ended up mixing together some left overs with a can of beans and Rustic Sweet Potato Salad was born.
This recipe is a perfect make ahead lunch to grab before work, or an easy Meatless Monday dinner. Serve it over a bed of arugula or just dig in with a spoon. Maybe add a fried egg and try it for breakfast. You can eat this Rustic Sweet Potato Salad anytime!
Next time you have the oven on, throw in a few sweet potatoes (roughly 400 degrees for about 45 minutes). Sweet potatoes are lower on the glycemic index than regular potatoes and are full of vitamins (A, C, B6 and potassium). Add in some black beans for fiber and protein; then onion and pepper for crunch. The recipe is naturally gluten free, vegan, vegetarian, nut free, dairy free, refined sugar free, and delicious!
Rustic Sweet Potato Salad comes together quickly. Mix it in one bowl for easy clean up. I always start with the dressing and just whisk it at the bottom of the bowl. Don’t worry about cutting everything perfectly; that’s what makes it rustic! Be generous with the sea salt. Maybe even add a few cracks of Himalayan pink salt when serving.
- 3 tablespoons extra virgin olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon pure maple syrup
- 1 teaspoon vanilla
- Sea salt and pepper to taste
- 1 can of black beans, rinsed and drained
- 1/2 cup chopped red pepper
- 1 cup of cooked, cubed sweet potato (skin on!)
- 1/4 cup finely chopped red onion
- 1. Whisk together vinaigrette ingredients in a medium sized bowl.
- 2. Add black beans, pepper, sweet potato, and red onion.
- 3. Gently stir to combine.
- 4. Serve chilled, warm, or at room temperature.
- - Use organic ingredients when possible.
- - Double the dressing ingredients for another day's garden salad.
- - Always check your labels: sometimes canned beans are full sodium. I love Eden Organic because there's no added salt.