Salads

Roasted Sweet Potato and Black Bean Salad with Chili Dressing

Adapted from the NY Times

This Recipe was submitted for the We ♥ Local Sweet Potatoes recipe competition in February 2013, by Kerrin Flanagan. Kerrin says, "Kerrin says, My brother introduced me to this recipe, adapted from the NY Times. I make it for every potluck, in every season. I even made it for our wedding dinner! It is vegan, full of local ingredients, and yummy!

Prep Time

45 minutes

Cook Time

30 minutes

Yield

6 Servings

Ingredients

4 sweet potato
1 onion, red
1⁄2 cup olive oil
1 tablespoon pepper, jalapeño
1 clove garlic
2 lime
2 cups beans, black
1 bell pepper, green
1 cup cilantro

Instructions

Preheat the oven to 400°. Toss the sweet potatoes and onions with 2 tablespoons of the olive oil on a large baking sheet and spread out in a single layer. Sprinkle with salt and pepper. Roast, turning occasionally, until potatoes begin to brown and are just tender, 30 to 40 minutes. Remove from the oven and keep on the pan until ready to mix with dressing.

While the sweet potatoes are roasting, put the jalapeños in a blender or food processor along with the garlic, lime juice, remaining olive oil and a sprinkle of salt and pepper. Process until blended.   

Put warm vegetables in a large bowl with black beans and bell pepper; toss with dressing and cilantro. Taste and adjust seasoning if necessary. Serve warm or at room temperature, or refrigerate for up to a day.