Roasted Sweet Potato Salad With Black Beans and Chile Dressing |
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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 4 |
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A Mark Bittman recipe from the NYTimes. I find it's best to add the cilantro just before serving. Ingredients:
4 medium sweet potatoes, peeled and cut into 1-inch chunks (about 1 1/2 pounds) |
1 large onion, preferably red, chopped |
1/2 cup extra virgin olive oil |
salt & freshly ground black pepper |
1 -2 tablespoon minced hot chili pepper, like jalapeno |
1 garlic clove, peeled |
2 limes, juice of |
2 cups cooked black beans, drained (canned are fine) |
1 red bell pepper, seeded and finely diced |
1 cup chopped fresh cilantro |
Directions:
1. Heat oven to 400 degrees. Put sweet potatoes and onions on a large baking sheet, drizzle with 2 tablespoons oil, toss to coat and spread out in a single layer. Sprinkle with salt and pepper. Roast, turning occasionally, until potatoes begin to brown on corners and are just tender inside, 30 to 40 minutes. Remove from oven; keep on pan until ready to mix with dressing.
2. Put chilies in a blender or mini food processor along with garlic, lime juice, remaining olive oil and a sprinkle of salt and pepper. Process until blended.
3. Put warm vegetables in a large bowl with 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.
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