Sweet Potato Bean Salad


We put this salad together in minutes when invited to a potluck event while traveling. These were the ingredients we had with us and they came together beautifully.

1/4 red onion, diced
4 small cooked sweet potatoes or 3 medium, cut in small cubes
1 can or brick of garbanzo beans, no salt added, rinsed and drained (13.4 – 15.5 ounces or about 1 1/2 cups)
1 can or brick of black beans, no salt added, rinsed and drained (13.4 – 15.5 ounces or about 1 1/2 cups)
2 Tablespoons sesame tahini
2 Tablespoons apple cider vinegar
5 ounces mixed baby greens.
Salt to taste (we don’t use any salt)

1. In a medium-size bowl mix together chopped onions, cooked sweet potatoes, garbanzo and black beans.
2. In a small bowl make the tahini dressing. Beat the vinegar into the sesame tahini, one tablespoon at a time. Add enough water to made a thick dressing, not runny or pourable. Some tahini is oily and thin to start with while others are a dry paste. The amount of liquid you add to it will vary depending on the brand. The dressing should be thick to hold the ingredients together when molded.
3. Mix the dressing with the potatoes and beans. Scoop into a smaller bowl or container to mold the salad. Salad may be chilled until ready to use or served immediately.
4. Place greens on a platter. Turn bowl or container over the greens and gently let the salad set on top. Serve.

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