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1/2 Photos of Roasted Sweet Potato and Black Bean Salad
I found this recipe on a food blog, which indicated it was a variation of a recipe from Everyday Food. There is also a similar recipe on Martha Stewart's web site. This recipe is a combination of those two recipes. I particularly like the roasted sweet potatoes (versus boiled). Roasting them with the spices was oh so good. Roasting (charred/browned sides) gives the sweet potatoes a nice rustic look in the salad. I usually have this for lunch, served over fresh baby spinach that has a light coating of balsamic vinaigrette.
Units: US | Metric
Serving Size: 1 (203 g)
Servings Per Recipe: 5