Sweet Potato Black Bean Salad

Credit goes to the North Carolina SweetPotato Commission. From the book "The Color Code."

• Ready In: 10 mins
• 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

1. Combine all ingredients in a large bowl.
2. Cover and let sit at room temperature for 25 minutes, or refrigerate for 1 hour to let flavors combine.
3. Serve over fresh greens and garnish with tortilla chips.