Sweet Potato and Bean Salad Recipe

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  • Sweet Potato – 1, peeled and diced
  • Baby Carrots – 4, halved
  • Tomatoes – 4
  • Celery Stalks – 4, chopped
  • Canned Cranberry Beans – 225 gms, drained and rinsed
  • Mixed Salad Leaves – 125 gms
  • Sultanas – 1 tblsp
  • Spring Onions – 4, sliced diagonally

For the Dressing:

  • Lemon Juice – 2 tblsp
  • Garlic – 1 clove, crushed
  • Natural Yogurt – 150 ml
  • Olive Oil – 2 tblsp
  • Salt and Pepper as per taste


  1. Peel and dice the sweet potato.
  2. Bring a saucepan of water to the boil over a medium heat.
  3. Add the sweet potato and cook for 10 minutes, or until tender.
  4. Drain, transfer to a bowl and reserve until required.
  5. Cook the carrots in a separate pan of boiling water for 1 minute.
  6. Drain thoroughly and add to the sweet potato.
  7. Cut the tops off the tomatoes and scoop out the seeds.
  8. Chop the flesh and add to the bowl with the celery and beans. Mix well.
  9. Line a large serving bowl with the mixed salad leaves.
  10. Spoon the sweet potato and bean mixture on top, then sprinkle with the sultanas and spring onions.
  11. To make the dressing, place all the ingredients in a screw-top jar and shake vigorously until they are well blended.
  12. Pour over the salad and serve.

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