Saturday, January 11, 2014

Sweet Potato and Black Bean Salad


Whipped this up for lunch today.  It is fast to make if you bake the sweet potatoes ahead of time.  I did a tray full of them yesterday for us and for Elvis, who loves sweet potatoes :)

3 sweet potatoes
1 large onion, diced
1 15 oz can black beans
2 Tb olive oil
1/2 tsp salt
1/4 tsp pepper
1/2 tsp cumin
1/4 tsp red pepper flakes
1/4 tsp smoked paprika
3 cloves of garlic, minced
1-2 limes, juiced (about 3 Tb juice)
1/2 cup flat leaf parsley, chopped

Roast the sweet potatoes in a 350 degree oven until soft...about 1 hour.  Let cool, peel and cut into cubes.  Place in a large bowl and add black beans, onions, garlic and parsley.  In a small bowl, whisk together with a fork: olive oil, salt, pepper, cumin, red pepper flakes, smoked paprika, and lime juice.  Pour over the potatoes and mix well.  Adjust seasonings to taste.

Makes about 4-6 servings.


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