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When you think of a picnic salad, you probably imagine macaroni salad, potato salad...mayonnaise salads, basically. This is not that! It's a salad full of delicious ingredients that happens to travel well since it can sit around at room temp (aka on your picnic blanket) for a while. There's a little bit of everything in it to keep things satisfying: roasted sweet potatoes that you can cook in advance for a hearty base, black beans for even more protein, creamy avocado, juicy and sweet mango, and a zesty lime dressing to wake everything up—including the greens (use whatever you like!) Pro tip: Store the salad in reusable Stasher bags and shake it up with dressing at the picnic so things don't get soggy, and tote it all in our new Picnic Basket, But Cooler!
2 large sweet potatoes (1 ¾ pounds), peeled and cut into ¾-inch cubes
1 clove garlic, finely minced
¼ cup lime juice
¼ cup plus 3 tablespoons vegetable oil
1 teaspoon kosher salt (divided in half), plus more for seasoning
½ teaspoon freshly ground black pepper (divided in half), plus more for seasoning
½ teaspoon ground cumin
1 (14-ounce) can black beans, drained and rinsed
1 cup diced mango
1 medium avocado, pitted and diced
1 small jalapeño pepper, sliced into thin rings
½ cup packed cilantro leaves
3 cups mixed salad greens
Easy to use in just about anything.
Sweet, buttery beanie babies.
A vegetarian version of Pad Krapow that can really be made with any veggie.
Creamy chicken, fresh mushrooms, and bacon. Cooks slow, disappears fast.
