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roasted sweet potato salad with black beans & chili dressing
Posted By olga On October 25, 2009 @ 11:23 am In Salad | 29 Comments
Roasted Sweet Potato Salad With Black Beans and Chili Dressing
Adapted from Mark Bittman, NYTimes 
4 medium sweet potatoes (about 1 1/2 pounds), 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 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
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 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.
Yield: 4 servings.
roasted sweet potato salad with black beans & chili dressing originally published on sassyradish.com
URL to article: http://www.sassyradish.com/2009/10/roasted-sweet-potato-salad-with-black-beans-chili-dressing/
URLs in this post:
 NYTimes: http://www.nytimes.com/2009/09/30/dining/301mrex.html?ref=dining
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