Mexican Sweet Potato and Black Bean Salad

I happen to love sweet potatoes- and I love things with a little spice- so this dish looked right up my alley.

Pretty Easy- Just cut up a sweet potato in 1/2 inch cubes and mix with a little oil and spices.

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This gets spread on a cookie sheet and baked for about 25 minutes until a little browned around the edges.

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Meanwhile, you can make your dressing- Among other things, it has a chipolte chili for a little heat, some thai sweet chic sauce for some sweetness and lime to brighten.  Quite lovely no?

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Give that whirl (can you tell I’m addicted to my immersion blender?) seriously- one of those tools I had forgotten was as handy as it is!

By now our potatoes are done-

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They are mixed with some black beans, corn, cilantro, green onions…

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It already looked so good I nearly forgot the dressing!

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Plate and voila!

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Tasty!  I liked the sweetness and the spice.  I will say it did remind me of fall a little bit due to the sweet potato action- but was no less delicious.

We had some left overs and I rolled them the next day in a tortilla with some spinach- Also yum.

This entry was posted in Kitchen Diaries, Salad, Side Dish. Bookmark the permalink.

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