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When we think of Potato salad we tend to think of a white mass of starch, possibly with a bite of an olive or the crunch of celery mixed in. This potato salad recipe takes potato salad to a whole new level with a Southwestern twist.

Sweet Potatoes: Naturally Gluten free and full of vitamins

Ingredients:
3 medium to large sweet potatoes
1/2 of a red onion
1 cup cooked black beans
1 red or yellow bell pepper
1/4 cup cilantro
2 table spoons of extra virgin olive oil
1/4 teaspoon of salt
Dressing:
3 tablespoons Extra Virgin Olive Oil
1 garlic clove
juice of 1 lime
1 jalapeno
1 to 1/2 tablespoons parsley

Directions:

1. preheat the oven to 350.

2.  wash and peel potatoes. cut into 1 inch cubes.

3. cut the seeds out of the red or yellow pepper and cut the pepper into 1 inch squares.

4. Spray a baking sheet with a non stick spray or spread with olive oil.

5. Dry the pepper and potatoes well before spreading evenly over the backing sheet and drizzle olive oil over the pepper and potatoes. Sprinkle with salt before adding to oven to roast.

6. roast 25-35 minutes or until the potatoes are tender, but do not fall apart when pierced with a fork.

7. while waiting make dressing (see below).

8. When tender, remove potatoes and pepper from the oven and let cool. When potatoes and peppers are cool combine them with  chopped cilantro, diced red onion, and black beans.

9. Drizzle with dressing, gently toss and enjoy.

Dressing:

1. Cut the jalapeno in half length wise to remove the seeds and vein. (if you skip this step the dressing will be very hot). Then dice in to smaller pieces.

2. In a blender or a food processor add jalapeno, garlic clove, juice of the lime, parsley, and 1 tablespoon of the olive oil. Mix on a low speed and slowly add the remaining olive oil.

3. salt to your liking and drizzle over the salad.

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