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Categories:Viewed: 31 - Published at: 4 months ago
Ingredients
- 2 medium sweet potatoes
- 2 cups cooked pinto beans
- 14 cup plain yogurt
- 12 cup salsa
- 1 tablespoon apple cider vinegar
- 12-1 teaspoon cumin
- 12-1 teaspoon smoked paprika
- salt & pepper, to taste
- 2 teaspoons olive oil
Method
- Set oven to 425*F.
- Cut sweet potato into 1/4 inch cubes.
- Toss with olive oil , salt, pepper, and a sprinkle of paprika.
- Place in one layer on a baking sheet and roast for 20 minutes (or until fork tender).
- Toss the sweet potatoes after 10 minutes to keep them from browning too much on one side.
- Remove from oven and allow to cool.
- Mix the yogurt, salsa, vinegar, cumin, paprika and some salt and pepper in a small bowl.
- Taste as you go and adjust spices to your liking.
- Set aside.
- Once the sweet potatoes are cooled, toss them with the beans and the dressing.
- Chill for 30 minutes before serving.
- Note: If you need to chill this salad for more than 30 minutes, only add half of the dressing, reserving the other half in a separate container in the fridge.
- When you're ready to serve, toss the salad with the remaining dressing.
- This will keep the beans from absorbing all of the dressing.
