Sweet Potato & Kidney Bean Salad

A combination of sweet potatoes with kidney beans tossed in a herb dressing.

Serves 2

300g sweet potatoes, cut in to 2 cm chunks
½ cup frozen peas
400g tin kidney beans, well rinsed

2 Tbs chopped fresh parsley plus extra to serve
12 basil leaves, chopped
12 mint leaves, chopped
1 spring onion, chopped
1 Tbs walnuts plus extra to garnish
1 Tbs white wine vinegar
1 Tbs extra virgin olive oil
⅓ cup water
juice of a lemon
¼ tsp salt & pepper

Place potatoes in a saucepan of cold water and bring to the boil. Simmer for 8-10 minutes or until tender.
Meanwhile place 2 Tbs parsley, basil, mint, spring onion, 1 tbs walnuts, vinegar, oil and water in a food processor and blend.
Drain potatoes, add peas and beans and stir through herb dressing.
Sprinkle with extra walnuts and parsley to serve.

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