Savory Sweet Potato, Black Bean Salad

I have eaten this several times at a local restaurant.

While I don't have an exact recipe,

I have scrutinized the flavors often enough

to be able to make this outstanding, original salad at home.

It's simple to make  

for a filling lunch or hearty side dish.

It's a fantastic meal for those who are wheat-sensitive,

you don't even miss your breads.

Give this recipe a try.

It's high in fiber and vitamin A.

It's economical year-round.

And it's a great meal for a pot-luck or a holiday.



Roasted Sweet Potatoes

Peel your sweet potatoes

and chop them into rough 1-inch cubes.

Coat them well with plenty of oil,

a pinch each of cumin and cayenne,

and a teaspoon or two of chili powder.

Place them into a hot oven, 400°F,

and bake for 40 - 50 minutes,

until fork-tender, but not mushy.

Once cooked, set aside to let cool.

Drain and rinse well a can of black beans.



Cooked & Rinsed Black Beans





Fresh or Frozen Sweet Kernel Corn



Add some sweet corn, fresh or frozen

so it's crunchy and sweet.

Slice some scallions to your liking,

for a bit of fresh zip.



Scallions / Green Onions

Finally, add some fresh cilantro

 for that fresh, herb flavor.



Cilantro



3-5 Sweet Potatoes

1/4 cup Canola or Olive Oil

1 - 2 teaspoons Chili Powder

pinch Cumin

pinch Cayenne Pepper (optional)

1 Can Black Beans

1 cup Sweet Corn Kernels

1/4 - 1/2 cup Chopped Scallions

1/4 cup chopped Cilantro