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Nutrition Facts
Serving Size 1 (205g) Recipe makes 6 servings The following items or measurements are not included below: red wine vinegar
Calories 270
Calories from Fat 101		(37%)
Amount Per Serving		%DV
	Total Fat 11.2g	17%
	Saturated Fat 1.6g	8%
	Monounsaturated Fat 5.1g
	Polyunsaturated Fat 4.1g
	Trans Fat 0.0g
Cholesterol 5mg		1%
Sodium 1598mg		66%
Potassium 590mg		16%
Total Carbohydrate 39.8g		13%
	Dietary Fiber 6.0g	24%
	Sugars 8.1g
Protein 4.0g		7%
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Brazilian Potato Salad

Recipe #310856 | 45 min | 15 min prep | add private note

⁽²⁾ RATE IT NOW Print Recipe

By: cookiedog
Jun 30, 2008

This recipe includes sweet potatoes and black beans with a simple mayonnaise dressing. I have not tried this yet but is sure sounds good. From recipelink.com

SERVES 6 -8 (change servings and units)

Ingredients

2 lbs sweet potatoes
1 tablespoon salt
1/2 cup drained and rinsed black beans
1/2 red onion, chopped
1/4 cup fresh cilantro, chopped

FOR THE DRESSING

1/2 cup mayonnaise
2 tablespoons olive oil
1 teaspoon Dijon mustard
1 teaspoon worcestershire sauce
2 tablespoons red wine vinegar
1/2 teaspoon salt
1/2 teaspoon pepper

Directions

1
Scrub the sweet potatoes and cut off the ends. Place in a large saucepan and cover with water. Sprinkle with 1 tablespoon salt and cover. Bring to a gentle boil and boil for 20 to 30 minutes or until tender. Drain and let stand until the sweet potatoes are cool enough to handle.
2
Peel the sweet potatoes and cut into cubes in a bowl. Add the black beans, onion and cilantro and toss to mix.
3
Whisk the mayonnaise, olive oil, Dijon mustard, Worcestershire sauce, red wine vinegar, 1/2 teaspoon salt and pepper in a bowl. Pour over the warm sweet potato mixture and toss to coat.
4
Cover and chill until ready to serve.

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Featured Reviews for This Recipe

From: TasteTester

On Aug 30, 2008

This salad has a wonderful combination of flavors — the sweet potatoes and black beans go together so well and are a really tasty combination. I found the salad mix was quite salty with the 1 tablespoon of salt and for our tastes the dressing was a little too tart. I'm going to remake it using less salt and vinegar; the "basic" ingredients tasted so good that I want to to try it again with these changes. ***I'm updating this review from 4 stars to 5. I remade it using less of some ingredients: 1/2 tsp. salt instead of 1 tbsp. in the cooking water; for the dressing — 1/2 tsp. dijon mustard instead of 1 tsp., and 1 tbsp. red wine vinegar instead of 2 tbsp. It tasted so delicious, with a refreshing and "bright" flavor, and it only lasted about 5 minutes on the table. Yum — it's a keeper!!

3 people found this review helpful

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From: Gabby Goddess

On Sep 5, 2009

This is a scrumptious recipe. This recipe was made for a group of children at my church, on Mission Adventure Dinner night. We make foods from around the world so our children can sample what other children around the world eat. Not all recipes go over well, but this one “rocked” - as one of our children described it. The children and works all loved it. It was great. I was skeptical at first with sweet potatoes and black beans mixed, but man - it works. The flavors were amazing together. This recipe is great just like it is printed. I have had to print out more copies of this recipe for other ladies in our church. Thank you cookiedog for this recipe.

1 person found this review helpful

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