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Sweet Potato & Black Bean Salad
This healthy vegan potato salad is adapted from Mark Bittman's recipe for Roasted Sweet Potato Salad with Black Beans and Chili Dressing that appeared in the NY Times.
Prep Time: 10:00
Cook Time: 00:40
1 medium sweet potatoes (about lbs. ), peeled and cut into-inch chunks
1 medium red onion, chopped into-inch pieces
1/3 c. olive oil
1 small clove garlic, peeled
fresh-ground black pepper
1/2 jalapeño pepper (remove seeds for mild or add seeds to make it hot)
2 juice of limes
15 ( oz. ) can black beans, drained and rinsed
1 red or yellow bell pepper, seeded and finely diced
1/2 cup chopped fresh cilantro
1Heat oven to 400 degrees. Put sweet potatoes and onions on a large baking sheet lined with tin foil and drizzle with 2 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.
2Mince garlic in mini food processor, then add jalapeño, lime juice, remaining olive oil and a sprinkle of salt and pepper. Process until blended. Toss warm vegetables in a large bowl with dressing and cilantro. Taste and adjust seasoning if necessary. Serve warm or at room temperature, or refrigerate for up to 2 days.
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