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Prep time
10 minutes
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Cook time
30 minutes
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Serves
6-8
Author Notes
A potato salad to make everyone happy. Its vegan, gluten free, and pretty simple to make.. A great side dish , or even a light meal in itself. And if you, like me, don't adhere to the conventional standards of breakfast, it makes for a fantastic morning meal. —Colleen Stem
Ingredients
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4-5
medium sweet potatoes
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2 cups
or 1 can cooked black beans rinsed and drained
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2
roma tomatoes
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1
small red onion
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1 or 2
jalapeños (2 for a bit more spice)
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2
limes
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2-3
cloves garlic
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salt and pepper
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a big splashes
red wine vinegar
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2
ripe avocado
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fresh cilantro (optional)
Directions
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Wash and chop sweet potato into mouth sized chunks and place in a large pot of salted cold water. Bring potatoes to a boil then down to a simmer until potatoes are fork tender. Strain liquid (save for soup) and place potatoes into fridge to cool.
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In the meantime, dice tomatoes, onion, jalapeño into small chunks and toss into a bowl with minced garlic, a sprinkle of salt, and a splash or two of the vinegar. Add in beans, mix and set aside until potatoes are cooled
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Now take the avocados, slice and scoop out flesh.Puree together with juice of 1 1/2 limes and a good sprinkle of salt.
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When the potatoes are colded, mix in the bean and veggie mixture then fold iin the avocado puree until everything is all nice and coated.
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Top with fresh cilantro (optional) and squeeze of fresh lime.
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