Sweet Potato and Black Bean Salad

2 medium Sweet Potatoes (about 1 pound) – peel, 1/2 inch dice (or try using a firm winter squash – such as Kabocha, or butternut)
Crushed Red Pepper – 1/4 teaspoon (optional)
4 Tablespoons Olive Oil
Salt and Pepper to taste
2 Tablespoons of fresh lime juice.
One 14 ounce can of black beans, drain and rinse (or prepare your own beans)
1/2 of a small red onion (or a large shallot), finely chopped
1/4 cup of fresh herbs, minced (suggest cilantro, parsley, sage or rosemary)

1. Combine 2 tablespoons of oil, diced potato, red pepper (if using), salt and pepper on a baking sheet.  Roast in a 400 degree oven for 30 to 40 minutes, stirring occassionally, until fork tender and starting to caramelize.
2. In a serving bowl whisk together the lime juice and remaining olive oil to make the dressing.
3. Add potato, beans, onion and herbs to bowl. 
4. Toss gently and serve at room temperature.

About blackdirtrecipes

W. Rogowski Farm - helping you make the best from your seasonal produce and CSA Membership.
This entry was posted in Beans, Cooked Vegatables, Potato, Salad, Winter Squash. Bookmark the permalink.

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