Sweet Potato Kidney Bean Salad
In addition to their distinctive sweet flavor, sweet potatoes are rich in cancer-fighting beta-carotene and other phytonutrients. Kidney beans are packed with fiber and also exude a sweet flavor that is delightfully contrasted with the earthy piquancy of the balsamic and feta’s tanginess. Colorful and delicious, this plant-based meal makes an excellent lunch.
1 medium-sized sweet potato
1 (15-ounce) can kidney beans, rinsed, drained
1 celery stalk, chopped
1/4 cup finely chopped fresh parsley
Salt and pepper to taste
2 tablespoons extra-virgin olive oil or flax oil
1 tablespoon balsamic vinegar
4 cups mixed leafy greens
1/4 cup crumbled low-fat feta cheese
1. Preheat oven to 350 degrees F. Wash and scrub potato. Wrap in foil and bake for 1 hour or until just fork tender. Remove foil and set potato aside to cool. Add kidney beans, celery and parsley to a large bowl.
2. When potato is cool enough to handle, dice into bite-sized pieces and add to bowl with kidney bean mixture. Season with salt and pepper and toss to combine.
3. Whisk together olive oil and balsamic vinegar, drizzle half of it on potato mixture and toss to combine. Divide greens on four serving plates. Mound sweet potato salad on greens. Drizzle with the remaining dressing and sprinkle with feta. Serve warm or chilled.
Note: If serving chilled, make sweet potato salad, drizzle with half the dressing and store in the refrigerator covered. When ready to serve, mound on greens then drizzle with remaining dressing and sprinkle with feta. Vinegar will wilt leafy greens, so for best presentation, wait until right before serving to finish the salad.
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