Roasted Sweet Potato Salad with Black Beans and Chili Dressing Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 4 medium sweet potatoes - about 1.5 pounds, peeled and cut into one inch chunks 1 large onion - preferably red, roughly chopped 1/2 cup extra virgin olive oil, divided 1 to 2 tablespoons jalapeño chili, seeded and roughly chopped 2 cloves garlic, roughly chopped 2 fresh limes, juiced 2 teaspoons Trader Joe's "Hot and Sweet Chili Jam" 2 cups black beans, cooked or canned, rinsed and drained 1 red or yellow bell pepper, seeded and diced 1 cup cilantro, rinsed and chopped Salt to taste Freshly ground black pepper to taste
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Directions: |
Directions:Heat oven to 400º. Put sweet potatoes and onions in bowl and toss with 2 tablespoons of the olive oil until well-coated. Spread in a single layer on a large baking sheet. 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 cool.
Put chopped jalapeños and garlic in blender or food processor, along with remaining olive oil, lime juice, Hot and Sweet Chili Jam, salt and pepper to taste. Process until blended.
Put 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 a room temperature or can refrigerate for up to one day. |
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Number Of
Servings: |
Number Of
Servings:6 to 8 as a side dish |
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