Roasted Sweet Potato Salad with Black Beans and Chili Dressing
Add some spice to your holiday menu with this healthy and delicious sweet potato salad with black beans and chili dressing.
4 medium sweet potatoes (about 1 1/2 pounds), peeled and cut into 1-inch chunks
1 large onion, preferably red, chopped
4 tablespoons extra virgin olive oil (divided)
1 1/2 tablespoons minced jalapeño
1 clove garlic, peeled
Juice of 2 limes
2 cups black beans, unsalted
1 red or yellow bell pepper, diced
1 cup chopped fresh cilantro
Fresh ground black pepper (to taste)
- 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.
Yields 6 services
Nutrition Analysis per Serving
Total fat: 9 grams
Saturated fat: 1.5 grams
Cholesterol: 0 grams
Carbohydrates: 33 grams
Dietary fiber: 8 grams
Sugars: 7 grams
Protein: 7 grams
Vitamin A: 100 percent
Vitamin C: 70 percent
Calcium: 6 percent
Iron: 10 percent
Recipe compliments of NY Times 9/30/2009