Caribbean Sweet Potato-and-Black Bean Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 3 |
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Ingredients:
1 cup (1/2-inch) cubed peeled sweet potato |
1/4 cup banana chutney (such as busha browne's original) |
2 tablespoons fresh lime juice |
2 teaspoons olive oil |
1 teaspoon dijon mustard |
1/8 teaspoon salt |
1/8 teaspoon pepper |
1 garlic clove, minced |
1/2 cup sliced green onions, divided |
1 (15-ounce) can black beans, rinsed and drained |
3 cups torn spinach |
Directions:
1. Steam sweet potato, covered, 5 minutes or until tender, and cool. Combine chutney and next 6 ingredients (chutney through garlic) in a large bowl; stir well with a whisk. Add sweet potato, 1/4 cup onions, and beans; stir well to coat. Place 1 cup spinach on each of 3 plates; top with 2/3 cup bean mixture. Sprinkle evenly with 1/4 cup onions.
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