When it’s this hot out – all I want to do is eat salad in ANY form! Last week, I made sweet potato & black bean salad and loved every bite! It lasted a couple days and now that I eat with one hand –thanks to this little lady- it’s a easy meal to grab from the fridge.
I do recommend roasting the sweet potatoes in the morning though so the oven doesn’t heat your house too much during the day.
2 sweet potatoes, peeled and cut into 1 inch cubes
1 tablespoon oil
2 limes, zested and juiced (if the limes are large and juicy, only one may be needed)
1 teaspoon salt
½ teaspoon pepper
1 tablespoon honey
3 tablespoons olive oil
1 teaspoon chili powder
3-4 scallions, finely chopped
1 15 ounce can black beans, drained and rinsed
½ cup chopped fresh cilantro
Pre-heat the oven to 400F. Or, if your oven runs cool pre-heat to 425F.
In a large bowl, toss the cubed sweet potatoes with a little high heat oil, such as sunflower, safflower or coconut and sprinkle with a little salt and pepper. Transfer the sweet potatoes to a parchment lined baking sheet and roast for about 10 minutes, just until crisp tender. Be sure not to overcook. We wouldn’t want mashed sweet potato salad.
While the potatoes are cooking, whisk together the lime juice, zest, salt, pepper, honey, olive oil and chili powder.
Add the cooled potatoes, scallions, beans and cilantro. Toss gently.
Serve at room temperature or refrigerate.
I put mine on top of tomatoes and greens to add more color to my plate. Enjoy!