Summer Sweet Potato Salad

There is nothing nicer during the hot summer months than a salad that can satisfy your hunger without being too heavy or laden with calorific dressings. You can pair this with almost anything and will go down well whether you have guests over for a sit down meal or just want a side for a summer BBQ. Eat warm or cold, take it in your lunchbox to work or eat a whole bowl in one (trust me you’ll want to) either way get ready for a new staple in your fridge this summer.

Ingredients

  • 3 medium sweet potatoes
  • 1 red bell pepper
  • 3 spring onions
  • 1 can of kidney beans
  • 1 cup of sweet corn
  • 2 tbsp Dijon mustard
  • 2 tbsp honey
  • 2 tbsp lemon juice
  • 3 tbsp olive oil
  • 1tbsp dried garlic and parsley mix
  • Salt and pepper to taste

Method

Chop your sweet potatoes into small cubes leaving the skin on or off depending on your own preference. I keep the skin on mine as they are full of fiber, vitamins and antioxidants. Boil your potatoes until soft – around 20 minutes- then drain.

While you’re potatoes cook chop the red pepper and spring onion and place in a large bowl. Drain and rinse your kidney beans and sweet corn and add to the bowl with 1tbsp of oil and the garlic and parsley mix.

Add the mixture into a frying pan and lightly fry for two minutes then place mix back into the salad bowl adding the drained potatoes when cooked.

I should say if you intend on eating this salad warm I would wait until the potatoes are mostly cooked before heating the veggie mix in the pan.

Once cooked add the potatoes to the veggie mix with the dressing.

Dressing

You can make this ahead of time and store in the fridge or while your potatoes are cooking.

Simply mix together the Dijon mustard, honey, lemon juice, remaining olive oil, salt and pepper in a small dish and pour over the salad mix and stir.

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