Sweet Potato Salad ~ (713 views)

The colors in this salad are beautiful. It will serve 4, but I have no reservations about making a full recipe, because it keeps so well.

Sweet Potato Salad ~

4 medium sweet potatoes, peeled and cubed
1/2 green bell pepper, diced
1/2 red bell pepper, diced
1/2 red onion, chopped
1/4 cup parsley, chopped
1 can black beans, rinsed and drained - optional

Fill a large bowl with ice water. Cook the sweet potatoes until just tender. (Until you can pierce them with a knife tip, but still feel resistance. Drain and immediately plunge into the ice water, to stop cooking. Drain again, place in a large bowl. Add the red and green peppers, red onion and parsley, chill.

Lime Dressing -

1 1/2 tablespoons Dijon mustard
1 1/2 tablespoons catsup
1/2 teaspoon garlic, minced
2 tablespoons olive oil
2 tablespoons vinegar
1/2 tablespoon Worcestershire sauce
3 tablespoons lime juice
1/2 teaspoon salt
1/4 teaspoon pepper

Whisking constantly, combine the mustard, catsup and garlic, add the olive oil in a slow, steady stream. Whisk in the vinegar, Worcestershire sauce, lime juice, salt and pepper. Pour over the salad, mix gently.
Serve at room temperature. Will keep, covered and refrigerated, up to 5 days. Bring to room temperature before serving.