Saturday, January 11, 2014

Sweet Potato and Black Bean Salad

My mother-in-law and sister-in-law made a variation of this recipe from and I fell in LOVE.  My MIL let me borrow the pamphlet she found the recipe in; I made it and tweaked it to my liking.

Sweet Potato & Black Bean Salad

4 medium sweet potatoes, peeled and chopped
1 medium sweet yellow onion, chopped
3 TBSP olive oil, divided
1 TBSP White Truffle Oil
1 jalapenos, seeded & roughly chopped (I also added a shake of dried jalapeños)
1 garlic clove
Juice of 2 medium limes
1 (15 ounce) can of black beans, rinsed and drained
1 medium red bell pepper, finely chopped
3/4 teaspoon sea salt
Freshly Ground Black Pepper
1/4 teaspoon garlic powder
1/2 cup chopped cilantro

           Preheat oven to 400 F.
           Place sweet potatoes, onions & 2 TBSP of olive oil on a baking sheet; toss well. Bake, turning occasionally, until edges brown, 30 to 40 minutes.  (Optional - Roast a bulb of garlic by chopping off top and putting in oven for 15 minutes. Mist bulb with olive oil and then wrap in tinfoil and bake for additional 20-30 minutes) 

          Place jalapeno, garlic, lime juice and 1 TBSP olive oil, 1 TBSP White Truffle Oil in a blender or food processor and process until blended.

          Place warm sweet potatoes and onions, beans, cilantro and bell pepper in a large bowl. Add dressing, salt and pepper. Toss well. Serve at room temperature.

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