Roasted Sweet Potato Salad with Black Beans and Chile-Lime Vinaigrette

2 medium sweet potatoes, peeled and cut into 1-inch chunks

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 chile (jalapeño, serrano)

1 clove garlic, peeled

Juice of 2 limes

2 cups cooked black beans, drained

1 sweet pepper, seeded and finely diced

1 cup chopped fresh cilantro

1. 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.

2. 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.

3. Put warm vegetables in a large bowl with beans and sweet 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.

One thought on “Roasted Sweet Potato Salad with Black Beans and Chile-Lime Vinaigrette

  1. Elizabeth on said:

    Oh my gosh, this is delicious! I did not, however, toss the sweet potatoes and black beans in the dressing because I didn’t like it. 🙁 I’m glad I tasted it first!! Just not a huge jalapeno fan. I will definitely be making this again, sans dressing! 🙂

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