Salad
4 - 6 servings
15 minutes
10 minutes
Ida Rodriguez
2 pounds name root, peeled and cut into 1 inch chunks
1/3 cup extra virgin olive oil
2 tablespoons organic limes juice, freshly squeezed
1 teaspoon chile powder
1/2 teaspoon ground cumin
1/4 cup cilantro leaves, finely chopped
Salt and fresh ground black pepper
1/2 medium Organic Bell Pepper (use red Bell Pepper) seeded and cut into 1/4 in dice
4 whole scallions (white and light green parts) finely chopped
Place the name root in a large saucepan and cover with water. Bring to a boil and cook until just tender, 7 to 10 minutes. Drain and transfer to a large bowl.
While the name is cooking, make the dressing. Whisk together the olive oil, lime juice, chili powder, cumin, cilantro, salt, and pepper in a small bowl.
Add the red bell pepper and scallions to the potatoes and toss with the dressing. Season again with salt and pepper.
Serve warm or refrigerate and bring to room temperature before serving.
