Tuesday, April 12, 2016

Sweet Potato Black Bean Salad

What follows is roughly based on this recipe. (I couldn't help adding the corn!)

Sweet Potato Black Bean Salad

1 red onion (chopped)
2 large sweet potatoes (cubed)
4 tablespoons of olive oil
Salt (to taste)
2 tablespoons of lime juice
4 cloves of garlic (crushed or minced)
1 teaspoon of chili powder
Pepper (to taste)
1 can of black beans (drained/rinsed)
1 can of whole corn (drained/rinsed)
1/3 cup of fresh cilantro (chopped)
1/3 cup of fresh parsley (chopped)

1) Lord, bless!
2) Toss the red onion and sweet potato with 2 tablespoons of the olive oil and a good pinch of salt, spread evenly on a baking sheet, and roast in the oven at 200 degrees Celsius (400 degrees Fahrenheit) for 30 to 40 minutes until browned on the edges, stirring occasionally to prevent burning.
3) While the vegetables are roasting combine the remaining olive oil, lime juice, garlic, chili powder, and pepper and mix thoroughly.
4) When the sweet potatoes and onion have cooled (but still warm) add the sauce, black beans, corn, cilantro, and parsley and combine.
5) Serve as is and enjoy!

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