A few weeks ago my friend and I went to Whole Foods to buy some groceries. While we were there we hit up the fresh market and decided to buy some fresh foods for supper when we got home. One of the side dishes that the market had was this delicious black bean and sweet potato dish. I devoured it and promised myself that I would find a way to recreate the dish as closely as possible. While trying to research sites for this kind of side dish, I found a recipe that is very similar and had to try it out. I was quite pleased with the results. I love that this dish is loaded with nutrition and all sorts of fresh ingredients. This goes well with some grilled steaks or other type of grilled meat. It is a very filling dish so you may wish to have no meat with it and just serve a simple salad and fresh fruit on the side.
Black Bean & Sweet Potato Salad
Serves 4
Adapted by: http://www.whatwouldcathyeat.com/2010/05/black-bean-and-sweet-potato-salad/
Ingredients
1 very large sweet potato, peeled and cubed (about 3 cups)
2 teaspoons extra virgin olive oil
1 can black beans, drained and rinsed (preferably organic)
4 to 5 scallions, sliced
1/2 large red bell pepper, diced
juice and zest of 1 lime
1 teaspoon dijon mustard
1/4 cup extra virgin olive oil
2 tablespoons chopped fresh basil
1 tablespoon chopped flat-leaf parsley
salt and pepper, to taste
Directions
-Heat oven to 375 degrees.
-In a mixing bowl, toss the cut up sweet potatoes with the 2 teaspoons of olive oil and salt and pepper. Spread onto a baking sheet and roast for 20 to 30 minutes, or until potatoes are tender. Make sure to flip the potatoes halfway through the cooking process. Remove from the oven and place in a large bowl with the black beans, scallions and red bell pepper.
-In a small mixing bowl, combine the lime juice, zest, mustard and herbs. Gradually whisk in the olive oil. Add this marinade to the sweet potato mixture and mix gently. Season with additional herbs, salt, and/or pepper and serve.
Enjoy! :)
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