Sweet Potato 'n Black Bean Salad
(7 servings*)
Ingredients
1 medium red onion (chopped)
2 large sweet potatoes (cubed)
5 cloves of garlic (halved)
4 tablespoons of olive oil (divided)
Salt (to taste)
2 tablespoons of lime juice
1 teaspoon of chili powder
1 teaspoon of bouillon powder
Black pepper (to taste)
540ml / 18oz can of black beans (drained/rinsed)
340ml / 11.5oz can of whole corn (drained)
1/3 cup of fresh cilantro (chopped)
1/3 cup of fresh parsley (chopped)
Black pepper (to taste)
540ml / 18oz can of black beans (drained/rinsed)
340ml / 11.5oz can of whole corn (drained)
1/3 cup of fresh cilantro (chopped)
1/3 cup of fresh parsley (chopped)
*Of roughly one cup, depending on the size of your ingredients of course.
Directions
1) Toss the roughly chopped red onion, sweet potato, and garlic halves with two tablespoons of the olive oil and a good pinch of salt, spread evenly on a baking sheet or pan, and roast in the oven at 200 degrees Celsius (or 400 degrees Fahrenheit) for 30 to 40 minutes until browned on the edges, stirring every 10 minutes or so to prevent burning. Remove from the oven once the sweet potatoes reach your desired tenderness.
2) While the vegetables are roasting combine the remaining olive oil, lime juice, garlic, chili powder, bouillon, and pepper and mix thoroughly.
3) When the sweet potatoes and onion have cooled (but are still a bit warm) add the sauce, black beans, corn, cilantro, and parsley and combine.
4) Serve as is with whatever sides or mains you desire and enjoy!
Directions
1) Toss the roughly chopped red onion, sweet potato, and garlic halves with two tablespoons of the olive oil and a good pinch of salt, spread evenly on a baking sheet or pan, and roast in the oven at 200 degrees Celsius (or 400 degrees Fahrenheit) for 30 to 40 minutes until browned on the edges, stirring every 10 minutes or so to prevent burning. Remove from the oven once the sweet potatoes reach your desired tenderness.
2) While the vegetables are roasting combine the remaining olive oil, lime juice, garlic, chili powder, bouillon, and pepper and mix thoroughly.
3) When the sweet potatoes and onion have cooled (but are still a bit warm) add the sauce, black beans, corn, cilantro, and parsley and combine.
4) Serve as is with whatever sides or mains you desire and enjoy!
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