- 4 sweet potatoes, peeled and cubed
- 1 red onion, chopped
- 1/4 cup olive oil, divided
- 2 jalapeno peppers, seeded and chopped
- 1 clove garlic, minced
- 2 limes, juiced
- 1 (15 ounce) can black beans, rinsed and drained
- 1 green bell pepper, finely chopped
- 1 teaspoon salt
- freshly ground black pepper to taste
- 1/3 cup chopped cilantro
- Preheat oven to 400 degrees F (200 degrees C).
- Put sweet potato and red onion in a large bowl. Drizzle 2 tablespoons olive oil over the sweet potato mixture and toss to coat vegetables in oil; spread onto a baking sheet.
- Bake in preheated oven, turning occasionally, until browned on the edges, 30 to 40 minutes. Let roasted vegetables cool to room temperature.
- Puree jalapeno peppers, garlic, lime juice, and remaining olive oil in a blender or food processor until smooth.
- Transfer cooled roasted vegetables to a large bowl; add black beans and green bell pepper. Pour pureed jalapeno pepper mixture over the vegetable mixture and toss to coat; season with salt and pepper. Garnish salad with cilantro.
04/25/2018
recipepes.com
Sweet Potato and Black Bean Salad, recipe
PT15M
PT1H
5
455 calories
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