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Southwestern Sweet Potato Salad
Servings:
Makes 6 as an appetizerPrep Time:
15 minutesCook Time:
35 minutes
Ingredients
2 lbs. sweet potatoes
1/2 cup light mayonnaise
1 tsp. Cabo Chipotle Rub
juice of 1 lime
1/2 red bell pepper, diced
1/2 cup chopped Natures Place Organic Cilantro or Italian Parsley
2 scallions, thinly sliced
Directions
1. Peel the sweet potatoes and dice into 1/2-inch pieces. Place in a medium saucepan, cover with cold water, and bring to a boil over medium-high heat. Reduce heat to medium and cook until just tender, about 9 minutes. Drain and set aside to cool to room temperature, about 30 minutes.
2. In a bowl, stir together the mayonnaise, chipotle rub, and lime juice. When the potatoes have cooled to room temperature, toss gently with the dressing, bell pepper, cilantro (or parsley), and scallions. Refrigerateuntil ready to serve. Serve chilled.
Source: fresh Magazine May, June 2010
Nutrition
| Nutritional Facts | |
| Servings | Makes 6 |
| Base Nutrients | |
| Calories | 200 kcal (10%) |
| Calories from Fat | 63 kcal (0%) |
| Total Fat | 7 g (11%) |
| Saturated Fat | 1 g (5%) |
| Cholesterol | 5 mg (2%) |
| Sodium | 310 mg (13%) |
| Total Carbohydrates | 34 g (11%) |
| Dietary Fiber | 3 g (12%) |
| Protein | 3 g (5%) |
| Vitamins | |
| Vitamin A | n/a |
| Vitamin C | n/a |
| Minerals | |
| Calcium | n/a |
| Iron | n/a |
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