Sweet Potato Salad With Beans and Chili Dressing
- Ready In:
- 2hrs
- Ingredients:
- 9
ingredients
- 2 sweet potatoes, peeled and cut into 1-inch chunks
- 1⁄2 large onion, chopped
- 1 tablespoon extra virgin olive oil
- salt & freshly ground black pepper
- 1 tablespoon jalapeno, minced
- 1 garlic clove, peeled
- 1⁄8 cup lemon juice
- 1 cup kidney bean, cooked and drained
- 1⁄2 cup fresh cilantro, chopped
directions
- Heat oven to 400 degrees.
- Put sweet potatoes and onions on a large baking sheet, drizzle with 1 tsp tablespoons oil, toss to coat and spread out in a single layer. Sprinkle with salt and pepper.
- Roast, turning occasionally, until potatoes begin to brown on corners and are just tender inside, 30 to 40 minutes.
- Remove from oven; keep on pan until ready to mix with dressing.
- Put chilies in a blender or mini food processor along with garlic, lime juice, remaining olive oil and a sprinkle of salt and pepper. Process until blended.
- Put warm vegetables in a large bowl with beans; toss with dressing and cilantro. Taste and adjust seasoning if necessary. Serve warm or at room temperature, or refrigerate for up to a day.
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