Sweet Potato Black Bean Salad
photo by justcallmetoni
- Ready In:
- 10mins
- Ingredients:
- 10
- Serves:
-
8
ingredients
- 1 lb sweet potato, cooked and diced.
- 1 1⁄2 cups black beans
- 1 cup roasted bell pepper, julienned (combination of red, yellow and green would be best)
- 1 medium papaya, peeled and sliced
- 3⁄4 cup watercress
- 1⁄2 cup red onion, chopped
- 1⁄2 teaspoon chili powder
- 3 tablespoons garlic oil
- 3 tablespoons red wine vinegar
- 1⁄4 teaspoon hot pepper sauce
directions
- Combine all ingredients in a large bowl.
- Cover and let sit at room temperature for 25 minutes, or refrigerate for 1 hour to let flavors combine.
- Serve over fresh greens and garnish with tortilla chips.
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Reviews
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This is JUST delicious! All the colors of the rainbow make for a beautiful presentation too. The sweet potato is the star in this. I think in a pinch you could leave the papaya out, it gets a tiny bit lost. We used a fresh red pepper in lieu of the roasted, and were glad for the crunch it provided. Also doubled the watercress, used less oil, subbed green onion and served it with baked corn tortilla chips. This would be great for a potluck if the folks aren't too unadventurous. The flavors are so yummy together! Serves 2-3 if it's a main course.
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I loved this salad, great flavors. Didn't have garlic oil, so I substitued walnut oil and a clove of garlic. I also didn't add the watercress, since I'm not a big fan of watercress I didn't miss it. I cut the recipe in half and it turned out fine. I wasn't sure if the combination of flavors would be good, I made it based on other reviews, I was not disappointed, it is going in my regular rotation of recipes.
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I loved this recipe!! It is beautiful, healthy, and so full of wonderful taste sensations. Everyone of the ingredients was important (imho) for taste and for color. I cut this recipe in half, with no problems, so the salad didn't sit long enough for the watercress to get soggy. I can recommend this salad if you want something different, and something wonderful. Thanks so much for posting such a lovely recipe.
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This is one of those dishes that make you want that sixth star. I prepared a double batch for a New Year midnight buffet and it was a huge hit. While we had an all-star all-Zaar menu, this was the one dish that had the guests telling others it was a must try. Made a double batch but needed to stretch it a bit so I used 3 pounds of sweet potatoes. In addition, I used one half of a large papaya. Cubed it had almost the same volume as the sweet potato so that seemed to be quite enough. The name of this salad really doesn't do justice to all the other flavors that the watercress and papaya bring to this dish. The peppers, mcuh to my surprise, were really rather unimportant and as a time saver one could use canned. (I roasted 2 red, 1 green and 1 yellow pepper for my batch.) The dressing was simple but that meant it supported rather than from overshadowed the flavors of the salad. A certain keeper. Thanks Roosie!
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Tweaks
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This is JUST delicious! All the colors of the rainbow make for a beautiful presentation too. The sweet potato is the star in this. I think in a pinch you could leave the papaya out, it gets a tiny bit lost. We used a fresh red pepper in lieu of the roasted, and were glad for the crunch it provided. Also doubled the watercress, used less oil, subbed green onion and served it with baked corn tortilla chips. This would be great for a potluck if the folks aren't too unadventurous. The flavors are so yummy together! Serves 2-3 if it's a main course.
RECIPE SUBMITTED BY
Roosie
San Francisco, CA