Sweet Potato And Black Bean Salad |
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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 8 |
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I concocted this dish for a Halloween potluck party, because it's orange, black, and green! This makes a nice side dish for any potluck or picnic. The sweet, tangy, and slightly spicy dressing really works with the sweet potatoes. Ingredients:
2 lbs. sweet potatoes, peeled and cut into 1 inch. chunks |
2 pasilla peppers |
1/3 cup extra virgin olive oil, plus a bit extra |
2 tbsp. lime juice |
2 tbsp. blood orange juice (or substitute regular orange juice) |
1 tsp. cumin |
2 tsp. chipotle chili powder |
2 15 oz. cans black beans, rinsed and drained well |
1 bunch scallions, sliced |
1 large handful cilantro, chopped |
salt and pepper to taste |
Directions:
1. Cover the sweet potatoes with water. Bring to a boil and cook for about 7 minutes, until the sweet potatoes are tender but not mushy. (When a fork goes in all the way easily, they're done.) Drain the sweet potatoes.
2. While the sweet potatoes are cooking, roast the pasilla peppers by placing them under a broiler or over a gas flame and turning until they are charred all over. Put them in a paper bag and and let them steam for 10 minutes.
3. Prepare the dressing: whisk together olive oil, cumin, chili powder, and lime and orange juices. Season to taste with salt and pepper.
4. When peppers have finished steaming, rub off the charred skins with your fingers. (Pasillas have kind of thin skins. It's kind of tricky to get all of the skin off. I settled for most of it.) Remove the seeds from the peeled peppers, and cut them into short strips.
5. Combine the sweet potatoes, peppers, black beans, cilantro, scallions, and dressing in a large bowl and stir to combine. Season with salt and pepper, and drizzle in a little extra olive oil if necessary.
6. Serve warm, or refridgerate and bring to room temperature before serving
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