Latin Sweet Potato and Black Bean Salad
Ingredients (10 servings)
| Amount | Measure | Name |
|---|---|---|
| 8.00 | floz | Knorr select chicken base, prepared |
| 12.00 | Italian Parsley sprigs | |
| 4.00 | Sweet potato , peeled and cut into 1/2" cubes | |
| 1.00 | tbsp | Olive oil |
| 0.33 | tbsp | Salt, Kosher |
| 1.00 | x | Onions, red , diced |
| 2.00 | tbsp | Oil |
| 1.00 | x | Onions , diced |
| 1.00 | x | Carrots , diced |
| 1.00 | stalks | Celery , diced |
| 15.00 | oz | Black beans , drained and rinsed |
| 3.00 | tbsp | Cilantro(1) , chopped |
| 3.00 | tbsp | Italian Parsley , chopped |
| 8.00 | floz | HELLMANN'S ® Blue Ribbon CollectionTM Chunky Blue Cheese, 2/1.5GL pouch 2 x 1.5 GA |
Preparation
1. Simmer together chicken base, parsley sprigs, sweet potatoes, olive oil, kosher salt, red onion, oil until sweet potatoes are tender.
2. Shock potatoes in ice water to stop the cooking process, drain. Toss together the remaining ingredients.
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