Sweet Potato and Black Bean Salad
Wonderful healthy salad using nutrient dense foods. A great salad to make ahead and serve to family and friends. The color combination of black beans, white sweet potato, red bell pepper and green cilantro is striking.
Prep time: 15 minutes
Cooking time: 35 minutes
Ingredients
Serves 4
1 1/2 pounds white fleshed sweet potatoes, peeled and cut into 1/2-inch cubes, about 4 cups
1 red onion, diced into 1/4 inch pieces
1/2 cup California extra-virgin olive oil
Kosher salt and pepper to taste
6 tablespoons, about 2 limes
½ teaspoon ground cumin
1 tablespoon local honey
2 14 oz cans organic cooked black beans, drained and rinsed
1 red bell pepper, seeded and diced
1 cup chopped fresh cilantro
1 clove garlic, minced
Instructions
Heat oven to 400° F. Put sweet potatoes and onions toss with 2 tablespoons olive oil. Place rimmed sheet pan
Spread vegetables out in a single layer. Season all over with salt and pepper.
Roast for 30 minutes, checking after 15 to ensure everything is browning properly. Cook until a tooth pick slides early into the sweet potato
Transfer them to a large mixing bowl.
Mix garlic, cumin, lime juice, remaining 6 tablespoons of olive oil and 1/2 teaspoon salt and 1/4 teaspoon pepper until blended.
Put warm sweet potato and onions into a large bowl
Add beans, red bell pepper, dressing and cilantro and mix to coat the veggies
Serve warm or at room temperature, or refrigerate for up to a day.
Make it your own
Add 1/4 cup roasted or raw pumpkin seed or pistachios before serving, step 8
Use multi-color small peppers instead of the bell pepper, step 7
Cook your own black beans, step 7
For added flavor use Trader Joe’s Cuban Black Beans, step 7
Add a mango peeled, seeded and diced into 1/2 inch cubes, step 7
1 jalapeño chile pepper, seeded and diced, step 5