Dinner

By Madeleine Ignon | July 18, 2011

Photo: Madeleine Ignon

Looking to spruce up your usual summer potato salad? By adding just a couple special ingredients or even changing the type of potato, you can bring that ordinary potato salad back to life. Here I used sweet potato to give this potato salad an unusual kick. The color combination of orange and black is more Halloween than Fourth of July, but to me this salad is all summer. The cinnamon gives it an earthy fall flavor, but the lime kicks it back into the sunny season we all love. I prefer it to regular potato salad because sweet potato can be more flavorful and dimensional, as well as healthier because of its fiber content.

For the Salad
  • 2 sweet potatoes, washed and cubed
  • 1 can black beans (preferably organic), rinsed
  • 1 sweet onion, chopped
  • 2 tbsp cinnamon
  • 2 tbsp olive oil
  • 1 tsp cayenne pepper
  • healthy dash of salt and pepper
For the Vinaigrette
  • 2 tbsp olive oil
  • 1 tsp crushed garlic
  • 1 tbsp balsamic vinegar
  • 3 tbsp fresh lime juice
  • 1 tsp brown sugar
  • salt and pepper

Directions

1. Toss the cubed sweet potatoes and chopped onion in olive oil, cayenne pepper, cinnamon, and salt and pepper in a casserole dish or baking pan and roast at 400 degrees, stirring occasionally, for about 20-25 minutes or until you can easily stick a fork in one of the potato chunks.

2. Let the potato/onion mixture cool. Rinse the black beans in a colander. Combine the potatoes, onions, and black beans in a large bowl and toss with the vinaigrette. Sprinkle on a little more cinnamon, salt, and some chopped green for a little extra color-I used basil.

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