Roasted Sweet Potato And Black Bean Salad With Chile Dressing Recipe

Name: Roasted Sweet Potato And Black Bean Salad With Chile Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1.5 pounds sweet potatoes, peeled and cut into 1-inch cubes, about 4 heaping cups; 1 large red onion, diced to yield about 2 cups; 1/2 cup extra-virgin olive oil; Kosher salt and pepper to taste; 1 hot chile, seeded if you are sensitive to heat; 2 limes, juiced to yield about 6 tablespoons; 2 cups cooked black (or other) beans; 1 bell pepper (any color), seeded and diced, about 1.25 cups; 1 cup (heaping) chopped fresh cilantro; 1 clove garlic

Servings: persons

1.5 pounds sweet potatoes, peeled and cut into 1-inch cubes, about 4 heaping cups
1 large red onion, diced to yield about 2 cups
1/2 cup extra-virgin olive oil
Kosher salt and pepper to taste
1 hot chile, seeded if you are sensitive to heat
2 limes, juiced to yield about 6 tablespoons
2 cups cooked black (or other) beans
1 bell pepper (any color), seeded and diced, about 1.25 cups
1 cup (heaping) chopped fresh cilantro
1 clove garlic

1
Heat oven to 400u00b0 F. Put sweet potatoes on one half of a rimmed sheet pan and toss with 1 tablespoon olive oil. Place onions on other half of pan and toss with another tablespoon of olive oil. Spread vegetables out in a single layer. Season all over with salt and pepper. Roast for 30 minutes, checking after 15 to ensure everything is browning properly. If after the 30 minutes the onions are done, transfer them to a large mixing bowl. Otherwise, return pan to the oven and cook until potatoes begin to brown on corners and are just tender inside. Remove pan from oven.
2
Put chilies in a blender or mini food processor along with garlic, lime juice, remaining 6 tablespoons of olive oil and a sprinkle of salt and pepper. Process until blended. Mixture will taste super tart. Before you adjust the seasoning, proceed to next step.
3
Put warm vegetables in a large bowl with beans and bell pepper; toss with dressing and cilantro. Taste and adjust seasoning if necessary. (If mixture is too tart, add olive oil by the tablespoon and sugar by the 1/2 teaspoon-I've found sometimes I need to make adjustments, and sometimes I don't, but I've added as much as 2 extra tablespoons of oil and 1 teaspoon of sugar). Serve warm or at room temperature, or refrigerate for up to a day.

573

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1.5 pounds sweet potatoes, peeled and cut into 1-inch cubes, about 4 heaping cups, 1 large red onion, diced to yield about 2 cups, 1/2 cup extra-virgin olive oil, Kosher salt and pepper to taste, and more.

Yes, Roasted Sweet Potato And Black Bean Salad With Chile Dressing falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Roasted Sweet Potato And Black Bean Salad With Chile Dressing

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