Ingredients
1/2
cup chopped red onion (about 1 small)
4
lb sweet potatoes (about 4)
2
poblano chiles, chopped
1/2
cup fresh arugula
2
tablespoons olive oil
2
limes
1/4
cup fresh cilantro
Salt
Preparation
Place chopped onion in small dish of very cold water; set aside.
Peel sweet potatoes; cut into 1-inch cubes. Cook sweet potatoes in boiling water 10 minutes or until easily pierced with fork. Drain.
In 10- to 12-inch skillet, cook chiles over high heat 3 minutes or until skin begins to blacken. Add sweet potatoes; cook 3 minutes. Remove from heat.
Stir in arugula, oil and juice from 1 of the limes. Drain onion; stir into salad. Transfer mixture to covered dish; refrigerate 1 hour or until chilled.
Stir cilantro into salad. Season to taste with salt and juice from second lime.
