Mexican Sweet Potato Salad
(from castro15’s recipe box)
Squeeze a little fresh lime juice over this salad when you serve it to brighten the flavors
Categories: Sides
Ingredients
- 4 medium sweet potatoes, peeled and cut into 1-inch cubes
- 1 red onion, cut into 1-inch pieces
- 2 tbsp plus 1/4 cup olive oil, divided
- 1 tsp kosher salt, plus more to taste
- 1/2 tsp pepper, plus more to taste
- 15 oz. can black beans, drained and rinsed
- 1 red bell pepper, seeded and chopped
- 1/2 cup roughly chopped fresh cilantro
- 1 jalapeno, seeded, deveined and roughly chopped
- 1 garlic clove, roughly chopped
- 1/4 cup orange juice
Directions
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Preheat oven to 400. Place the sweet potatoes and onions on a rimmed baking sheet. Drizzle with 2 tbsp olive oil, add 1 tsp salt, 1/2 tsp pepper and toss to coat. Roast, turning once or twice, for 30 minutes or until the sweet potatoes are tender and starting to brown. Remove from oven and let cool.
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In a large bowl, combine the cooled sweet potatoes and onions with the black beans, red pepper and cilantro.
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Place the jalapeno and garlic in the blender and pulse several times to finely chop. Add the orange sauce and 1/4 cup olive oil and blend until smooth. Taste and add salt and pepper. Pour the dressing over the veggies and toss to coat. Serve at room temp or cold.