A while back, I came up with a recipe fora sweet potato salad that a friend with a number of food restrictions would be able to enjoy. Due to health issues, he was avoiding gluten, dairy, eggs, sugar, all citrus, corn and tomatoes.
This fit the bill on all fronts, and is hearty enough to have for a lunch, and interesting enough to have as a side dish for dinner, and because of the black beans combined with sweet potatoes, is filling. The flavours are all southwestern — for maximum best flavour, make sure you take the time to toast the spices with the onions. You can also leave out the cilantro for those who don’t care for it, and if you can eat citrus, adding the juice of half a lime will brighten the flavours even more.
- 3 medium yams cut into 3/4” dice
- 1 sweet bell pepper, diced
- 1 medium onion, diced
- 1/2 cup chopped cilantro
- 1 1/2 cups cooked black beans
- 2 Tablespoons grapeseed oil, or canola oil
- 2 teaspoons ground cumin
- 2 Tablespoons sherry vinegar
- 1 teaspoon ground coriander
- 2-3 teaspoons chipotle Tabasco sauce (or to taste)
- 2 teaspoons chili powder
- salt and pepper to taste
Preheat oven to 400 degrees. Place the yams in a single layer on a half sheet pan or large cookie sheet. Roast the yams, uncovered in the oven for 20 minutes, until tender when pierced with a knife. Remove from the oven and let cool slightly. When cool, place the yams in a large bowl.
While the yams are roasting, heat a skillet over medium-high heat. Add salt to taste, and sauté until onions are soft and translucent. Add the cumin, coriander and chili powder, and cook until lightly toasted. Let cool slightly, and add to the bowl with the yams.
Add all the other ingredients to the bowl, and toss lightly to thoroughly mix everything.
Serve warm, or at room temperature. Will keep in the refrigerator for up to 3 days.
southwestern sweet potato and black bean salad (PRINTER FRIENDLY)