This salad has been a staple in my kitchen for years. I was looking for an alternative to potato salad for a picnic when I stumbled upon this sweet potato salad from the New York Times. I of course will make anything that contains sweet potatoes, cilantro, and black beans and thus, this black bean salad gets made quite a bit in our house. I eat it as is, serve it over grains, throw it in an omelette, or stuff it in a taco. It’s versatile and full of flavor.
PREP TIME: 10 mins COOK TIME: 40 mins TOTAL TIME: 50 mins
SERVES: 2 servings
INGREDIENTS
1 lb sweet potatoes
1 small red onion
3 tablespoons olive oil, divided
1/4 teaspoon salt
Juice and zest from 1 lime
1 clove garlic, minced
1/2 teaspoon chili powder
1 cup black beans, drained and rinsed if using canned
1/2 cup cilantro
1/4 cup pepitas
INSTRUCTIONS
Preheat oven to 400˚ F. Peel sweet potato, cut into 1/4" cubes and place on a sheet tray. Chop onion into similar sized pieces to the sweet potato and add to the tray. Drizzle 1 tablespoon olive oil on top and add 1/4 teaspoon of salt. Toss until sweet potatoes are well coated. Spread into a single layer and roast until sweet potatoes are tender and starting to brown, 35 to 40 minutes.
While the sweet potatoes are roasting, combine remaining 2 tablespoons olive oil in a jar with the lime juice, 1 teaspoon lime zest, minced garlic, and chili powder. Shake well.
Once sweet potatoes are done, transfer to a bowl. Add in the black beans, pepitas, and cilantro. Drizzle with the dressing and toss until salad is combined. This is best done with the sweet potatoes are still warm.
0 comments :
Post a Comment