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Roasted Sweet Potato & Black Bean Salad

by Kristina Wentzell

Prep
Cook
Serves 8people
Ingredients
2
large sweet potatoes, peeled and cut into 1/2 inch cubes
3
tbsp olive oil
salt & pepper
3
cups cooked or canned black beans, rinsed and well drained
2/3
cup finely chopped red onion
1
red bell pepper, seeded and diced
1/4
cup minced cilantro
1/4
cup chopped scallions
1-1 1/2
cups jalapeno-lime dressing
1/3
cup fresh squeezed lime juice
2
tbsp balsamic vinegar
1
tbsp dijon mustard
1
tsp chopped fresh garlic
1
jalapeno pepper, seeded and chopped (or less)
1/4
tsp salt
1/2
cup olive oil (reduced from 1 cup, add more lime or OJ if desired)
Directions
1.
For the Dressing: In a blender or food processor, combine the lime juice, vinegar, mustard, garlic, jalapeno, and salt. With the motor running, slowly drizzle in the olive oil to make a thick emulsion.
2.
Preheat oven to 375.
3.
Toss sweet potatoes with the olive oil, season with salt and pepper, and spread in a single layer on a baking sheet.
4.
Roast, stirring occasionally, until the potatoes are tender and brown, about 25 minutes. Set aside to cool.
5.
To assemble the salad, combine the roasted potatoes with the beans and all the remaining ingredients. Add 1 cup of the dressing and toss. Add additional dressing and salt and pepper to taste.

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