Last week I told you I changed my diet . I created this recipe specifically for that diet, but anyone can enjoy it.

I call this salad “Christmas” because it’s red and green, but also because I made it on Christmas morning. But you can eat it anytime.

A few days before Christmas, Larry and I decided to leave on Christmas morning to go on a roadtrip, adding a day to our previously planned trip to visit friends who live in the Blue Ridge Mountains..

There was food in the refrigerator that would not last a week, so I got up early and started preparing leftovers into yummy things we could eat on the road and stay on our diet that was working so well.

This salad was the first thing I made out of leftover sweet potatoes, beans, and vegetables.

So good! Larry and I both loved eating it on the road.

This recipe calls for Jersey sweet potatoes, which are yellow, not orange. They are kind of a cross between a sweet potato and a yam. My local natural food store sells them most of the year. Maybe yours does too. The sweetness of the potato is part of the charm of this salad.

Canellini beans are white kidney beans, very popular in Italy. They are especially creamy. I buy them at my local natural food store and cook them myself. White navy bean would be a good substitute.

Christmas Sweet Potato Salad
Author: 
Serves: 1 serves
 
Ingredients
  • 1 cup cooked Jersey sweet potatoes
  • ½ cup cooked cannellini beans
  • 1 stalk celery, chopped
  • 2 green onions, chopped
  • 1 red bell pepper, chopped
  • apple cider vinegar
  • freshly ground black pepper
Instructions
  1. Place the potatoes, beans, and vegetables in a bowl, and stir gently to combine.
  2. Sprinkle with vinegar and black pepper to taste, and mix.