The Bacon Eating Jewish Vegetarian

Ingredients

2 medium sweet potatoes, cooked and cubed2 hot (or mild) cubanelle peppers (one large bell pepper would work too.)2 lebanese cucumbers (1 regular cucumber would also work) handful chopped fresh cilantro2 Tbsp Vegenaise2 tsp maple syrup1 tsp Dijon mustard pinch salt pinch pepper

Directions

  1. Cook sweet potato as desired - I use the microwave to save on time, but I recommend chopping into cubes and boiling until desired tenderness is reached. Cool potatoes (to room temperature or colder.) Dice cucumbers and peppers. Combine with potatoes. In a seperate bowl, whisk all dressing ingredients. Toss dressing with salad and chopped cilantro. Garnish with additional cilantro if desired.
  2. Serve cold.

Tip: For a more traditional "potato salad" flavour, add 1/2 cup of sweet corn kernels and 1/2 cup of chopped pickles, if desired.

For the full post, visit The Bacon Eating Jewish Vegetarian.

More From Kitchen Daily:

Sweet Potato Waffles with Pecan Honey Butter Sweet Potato Waffles with Pecan Honey Butter
Sweet Potato Waffles with Pecan Honey Butter
Sweet Potato and Chorizo Hash Sweet Potato and Chorizo Hash
Sweet Potato and Chorizo Hash
Roasted Sweet Potato and Brussels Sprout Salad Roasted Sweet Potato and Brussels Sprout Salad
Roasted Sweet Potato and Brussels Sprout Salad

Tags: Contributor, Dinner, Salad, Vegan, Sweet Potato & Yam, Easy, Spring, Summer

Terms of Service | Privacy Policy Corporate Site | Advertise With Us