Another favorite recipe! We first tasted this recipe at the COTT summer potluck (Thanks Sarah!). This recipe almost didn’t make it to our recipe box. I almost didn’t try it because it had red peppers in it (I hate peppers…the eating part, not the tasting part)…but I did anyway since EVERYONE raved. And man, is it good!!
I hope you’ll like it! Aaron is obsessed with this. He gets this gleam in his eyes when we put it on the menu for the week. (Don’t believe me? Go ask him about this recipe and see what he does!)
A couple of notes…don’t let the potatoes get mushy, we go 8 minutes. The chipotles are HOT! – adjust dosage to your heat tolerance. There were a bunch in the can that we bought; so we laid them out individually on freezer paper and froze them…we thawed them out and used them without a problem. We also didn’t use a food processor and just mixed everything up in a bowl. It worked fine.
(HEY AARON! Put a picture in here, will ya?!)
Go. Try. This. Now!
Chipotle Sweet Potato Salad
Ingredients:
- 2 pounds sweet potatoes
- 1 medium red bell pepper, chopped
- 1 can black beans, drained, rinsed
- 1 Celery rib – chopped
- 6 Green onions — thin sliced
- 2 tablespoons Chopped fresh cilantro
- Salt and pepper to taste
- 1/3 cup Fresh lime juice
- 1/4 cup Canned chipotle chiles
- 1 tablespoon Ketchup
- 1 1/2 teaspoon Dijon mustard
- 1 clove Garlic – minced
- 1/3 cup Extra-virgin olive oil
Directions:
Peel the sweet potatoes and cut into bite-size chunks. In a large pan of boiling salted water, cook the sweet potatoes over medium-high heat until tender, 10 to 12 minutes. Drain the potatoes, rinse them in cold water, and drain them again. Set them aside to cool briefly.
Place the bell pepper, black beans, celery, green onion, and cilantro in a large bowl. Add the potatoes, mixing lightly.
Combine all the dressing ingredients, except for the oil, in a food processor and puree together. Drizzle in the oil and continue to process until thick.
Pour about three-quarters of the dressing over the potato mixture and toss to combine. The result should look moist but not runny. If it seems dry, add the remaining dressing. Taste and adjust the seasoning.
Cover and chill for at least 2 hours or, even better, overnight.
Serve cold. The salad keeps well for several days.
Posted by crankygrrrrrl 
