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Sweet-Potato Salad

Yield Makes 4 servings

Ingredients

  • 1/4 cup chopped scallions
  • 1/4 cup mango chutney (such as Major Grey)
  • 1 1/2 tablespoons vegetable oil
  • 1 tablespoon cider vinegar
  • 1/2 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 3 1/2 cups (3/4-inch) cubed peeled sweet potato (about 1 1/2 pounds potatoes)
  • 1/4 pound green beans, trimmed and halved (about 1 cup)
  • 2 tablespoons chopped fresh cilantro

Nutrition Information

  • calories 212
  • fat 5 g
  • satfat 1 g
  • monofat 2 g
  • polyfat 1 g
  • protein 3 g
  • fiber 5 g
  • cholesterol 0.0 mg
  • iron 1 mg
  • sodium 548 mg

How to Make It

  1. Whisk together the first 6 ingredients (through pepper).

  2. Place the potatoes in a saucepan, cover with water, and bring to a boil. Reduce heat and simmer 13 minutes or until just tender; drain.

  3. Cook the beans in boiling salted water 4 minutes until crisp-tender. Drain and rinse beneath cold running water.

  4. Combine potatoes, beans, and cilantro in a medium bowl. Add the chutney dressing; toss to coat.