Black Bean and Sweet Poatato Salad

By devogirl

The dramatic color combination of sweet potatoes and black beans is outshone only by the fantastic flavors in this salad. With its nutty crunch of pecans and luscious lime and cumin dressing, this salad makes a great main dish lunch.

Ingredients

• 2 sweet potatoes, peeled and diced
• 1 1/2 cups home-cooked black beans, or 1 can, drained and rinsed
• 1/2 cup chopped yellow bell pepper
• 1/3 cup chopped toasted pecans
• 1/4 cup minced red onion
• 1/4 cup minced celery
• 1/4 cup chopped fresh cilantro or parsley
• 1 hot chile. seeded and minced (optional)
• 2 Tbsp olive oil
• 2 Tbsp freshly squeezed lime juice
• 2 tsp agave nectar, or 1 tsp sugar
• 1/2 tsp salt
• 1/4 tsp ground cumin
• 1/4 tsp ground coriander
• 1/4 tsp freshly ground black pepper

Details

Servings 4
Adapted from google.com

Preparation

Step 1

Steam the sweet potatoes over boiling water until just tender, about 15 mins.

While the potatoes are cooking, in a large bowl, combine the beans, bell pepper, pecans, onion, celery, cilantro, and chile, if using, and set aside.

In a small bowl, combine the oil, lime juice, agave, salt, cumin, coriander, and pepper. Pour the dressing over the salad. Add the sweet potatoes and toss gently to combine. Taste and adjust the seasonings. Serve at once, or cover and refrigerate until needed.