Roasted Sweet Potato Salad with Black Beans And Chili Dressing
4 medium sweet potatoes (about 1 1/2 pounds), peeled and cut into
1 large onion, preferably red, chopped
1/2 cup extra virgin olive oil
Salt and freshly ground black pepper
1 to 2 tablespoons minced fresh hot chili, like jalapeño
1 clove garlic, peeled
Juice of 2 limes
2 cups cooked black beans, drained (canned are fine)
1 red or yellow bell pepper, seeded and finely diced
1 cup chopped fresh cilantro
- 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.
- 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.
- 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.
Your question and comments are welcome