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Name: Smoky Sweet Potato and Black Bean Salad
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 1
Cuisine: not set
Ingredients: 2 cups cooked sweet potato cut in cubes (see note for baking tips); 2 cans black beans rinsed and drained; 3/4 up red or yellow bell pepper diced; 1/2 up cucumber diced (seeds removed) (or jicama peel trimmed and diced); 2 Tablespoons chives roughly chopped or green portion of green onions, sliced; 2 Tablespoons flat-leaf parsley minced (cilantro can also be used); 1 – 1 1/2 teaspoons fresh oregano minced; 4 – 5 Tablespoons freshly squeezed lime juice (will ne; 1/2 – 1 Tablespoons olive walnut, or avocado oil (optional, can omit); 1 teaspoon sea salt (little scant); Freshly ground black pepper; 1/2 easpoons chipotle hot sauce (I use Tabasco brand can use another 1/2 teaspoons if you like it smokier/hotter); 1 teaspoon ground cumin; 1/4 easpoons allspice; 1/8 – 1/4 teaspoons smoked paprika (start with 1/8 then adjust to taste); 1/4 1/2 teaspoons pure maple syrup or agave nectar

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INGREDIENTS

2 cups cooked sweet potato ; cut in cubes (see note for baking tips)
2 cans black beans ; rinsed and drained
3/4 up red or yellow bell pepper ; diced
1/2 up cucumber diced (seeds removed) (or jicama ; peel trimmed and diced)
2 Tablespoons chives roughly ; chopped or green portion of green onions, sliced
2 Tablespoons flat-leaf parsley ; minced (cilantro can also be used)
1 – 1 1/2 teaspoons fresh oregano ; minced
4 – 5 Tablespoons freshly squeezed lime juice (will ne
1/2 – 1 Tablespoons olive ; walnut, or avocado oil (optional, can omit)
1 teaspoon sea salt (little scant)
Freshly ground black pepper
1/2 easpoons chipotle hot sauce (I use Tabasco brand ; can use another 1/2 teaspoons if you like it smokier/hotter)
1 teaspoon ground cumin
1/4 easpoons allspice
1/8 – 1/4 teaspoons smoked paprika (start with 1/8 ; then adjust to taste)
1/4 1/2 teaspoons pure maple syrup or agave nectar

INSTRUCTIONS

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NOTES

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Smoky Sweet Potato and Black Bean Salad

2 cups cooked sweet potato cut in cubes (see note for baking tips)
2 cans black beans rinsed and drained
3/4 up red or yellow bell pepper diced
1/2 up cucumber diced (seeds removed) (or jicama peel trimmed and diced)
2 Tablespoons chives roughly chopped or green portion of green onions, sliced
2 Tablespoons flat-leaf parsley minced (cilantro can also be used)
1 – 1 1/2 teaspoons fresh oregano minced
4 – 5 Tablespoons freshly squeezed lime juice (will ne
1/2 – 1 Tablespoons olive walnut, or avocado oil (optional, can omit)
1 teaspoon sea salt (little scant)
 Freshly ground black pepper
1/2 easpoons chipotle hot sauce (I use Tabasco brand can use another 1/2 teaspoons if you like it smokier/hotter)
1 teaspoon ground cumin
1/4 easpoons allspice
1/8 – 1/4 teaspoons smoked paprika (start with 1/8 then adjust to taste)
1/4 1/2 teaspoons pure maple syrup or agave nectar

To bake potatoes, place on a baking sheet lined with parchment. Bake at 400 degrees F for 40-60 minutes (baking time will depend on whether you are using smaller or larger sweet potatoes). Check the potatoes a few times in the last 10-15 minutes of baking. They can be baked until quite soft, which will give potatoes that meld into the salad (losing most of their structure). While baking and cooling sweet potatoes (see note), prepare other ingredients. Once sweet potatoes cool to just warm or cool, cut in cubes and add to a large bowl with remaining ingredients (starting with 4 – 4 ½ Tablespoons lime juice, I like to use close to the 5 Tablespoons myself). Toss through to combine well. Taste, and add additional lime juice if desired, and season to taste with additional salt, pepper, or chipotle hot sauce if desired. Salad is delicious at room temperature, but can be chilled for a picnic or to keep for lunches during the week.This would be delicious as a layered dip with guacamole. Distribute salad over the bottom of a shallow casserole dish. Make a simple guacamole, and dollop or smooth over top to distribute as evenly as possible. Scoop out portions to serve with tortilla or pita chips, or to wrap in lettuce leaves.If you want more of firm texture to the sweet potatoes, bake for less time, until just ‘al dente’ (cooked through, but with a slight give when pierced), which will help them hold more structure in the salad. I like the sweet potatoes cooked until mostly soft since I like how they meld into the salad and help it ‘hold’ when serving/eating… but, it’s up to you for your salad!

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Nutrition

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Serving Size: 1 recipe (464g)
Recipe Makes: 1

Calories: 610
Calories from Fat: 27 (4%)

Amt Per Serving		% DV

	Total Fat 3g	4 %
	Saturated Fat 0.7g	3 %
	Monounsaturated Fat 0.5g
	Polyunsanturated Fat 1.1g
Cholesterol 0mg		0 %
Sodium 1082.9mg		37 %
Potassium 1693.2mg		45 %
Total Carbohydrate 109.1g		32 %
	Dietary Fiber 40g	160 %
	Sugars, other 69.1g
Protein 40.8g		58 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 610

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