Roasted Sweet Potato and Black Bean Salad |
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Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 5 |
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I found this recipe on a food blog, which indicated it was a variation of a recipe from Everyday Food. There is also a similar recipe on Martha Stewart's web site. This recipe is a combination of those two recipes. I particularly like the roasted sweet potatoes (versus boiled). Roasting them with the spices was oh so good. Roasting (charred/browned sides) gives the sweet potatoes a nice rustic look in the salad. I usually have this for lunch, served over fresh baby spinach that has a light coating of balsamic vinaigrette. Ingredients:
1 lb sweet potato, peeled and cut into 1/2 - 3/4 inch cubes |
2 tablespoons olive oil |
2 teaspoons ground cumin |
kosher salt |
ground black pepper |
1/4 teaspoon red pepper flakes (optional) |
2 tablespoons fresh lime juice |
2 tablespoons olive oil |
kosher salt (optional) |
ground black pepper (optional) |
1 (14 1/2 ounce) can no-salt-added black beans, drained and rinsed |
1/2 medium red onion, chopped |
1/2 cup chopped fresh cilantro |
Directions:
1. Heat oven to 450°F Position oven rack in the lower third of the oven.
2. Put sweet potatoes on a rimmed baking sheet. Drizzle with olive oil. Sprinkle potatoes with cumin, salt, pepper, and red pepper flakes. Toss potatoes until well coated.
3. Roast in oven 25-35 minutes, tossing potatoes once at the halfway point.
4. In a large bowl, whisk together the lime juice and olive oil. Season with salt and pepper if desired.
5. Add black beans, red onion, and cilantro. Toss gently. Add sweet potato cubes and toss gently.
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