Sweet Potato & Bean Salad


1 sweet potato

4 baby carrots, halved

4 tomatoes

4 celery stalks, chopped

8 ounce can cranberry beans, drained and rinsed

4 ounces mixed salad greens

1 Tbsp. golden raisins

4 scallions, sliced diagonally



2 Tbsp. lemon juice

1 clove garlic, crushed

5 ounces plain yogurt

2 Tbsp. olive oil

Sea salt and pepper



  1. Peel and dice the sweet potato. Add to boiling water and cook for 10 minutes, until tender. Drain and transfer to a bowl. Set aside.
  2. Cook baby carrots in separate pan of boiling water for 1 minute. Drain thoroughly and add to the sweet potato along with celery and cranberry beans.
  3. Cut the tops off the tomatoes and scoop out the seeds. Chop the flesh and add to bean mixture.
  4. Line a large serving bowl with salad greens. Spoon the sweet potato and bean mixture on top and sprinkle with raisins and scallions.
  5. To make dressing, place all ingredients in screw-top jar and shake until thoroughly blended.
  6. Pour dressing over salad and serve!


Serves 4

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