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

Kidney-Portuguese Soup

Alright, some of you have seen my posts about beans and may be thinking, "I just don't like beans."  Consider onions, peppers, asparagus, Brussels sprouts.  Did you always like those?  Now, those of you who still eat nothing but white bread and macaroni and cheese, well I know you won't be converted.  But we know that food-appreciation is learned. 

Learning takes practice.  If we know and respect that asparagus is good for us, we'll keep trying.  We begin to discover the nuances of it's nuttiness and fresh spring flavor.  Next thing you know, you're a fan.  Now consider taking this approach with beans.  You know they're good for you.  You want your kids to grow up appreciating them.  This is a good recipe from which to begin your palate-coaching.

The following is one of the first recipes I made with beans.  I didn't always promote them.  I used to, well, reject them.  But, you'll read in my earlier posts that legume economics won me over early in my career as a SAHM.  This recipe comes from the MN Health Dept, 1985, titled "If You Don't Know Beans About Beans."  Don't you love that title?  This one is a meal in a bowl; hearty, filling, and so flavorful. 



kidney beans

 1 cup dry kidney beans
6 medium potatoes, peeled and diced
salt & pepper
4 Tbsp vegetable oil
3 medium onion, thinly sliced
2 cloves garlic, finely chopped
3 bay leaves
1 Tbsp allspice
1-6oz. can tomato paste

Follow usual directions for cooking the beans but do not drain.  Add the potatoes and a little salt.  Be sure they're covered.  Cook 15 min.  Meanwhile, saute the onions and garlic in oil.  Add to the soup.  Add the bay leaves, allspice, and salt & pepper.  Slowly simmer for 3hrs, adding more water if necessary.  Serves 6-8