Caribbean Sweet Potato-and-Black Bean Salad

Caribbean Sweet Potato-and-Black Bean Salad
Caribbean Sweet Potato-and-Black Bean Salad

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

Ingredients

  • 1

    cup (1/2-inch) cubed peeled sweet potato

  • 1/4

    cup banana chutney (such as Busha Browne's Original)

  • 2

    tablespoons fresh lime juice

  • 2

    teaspoons olive oil

  • 1

    teaspoon Dijon mustard

  • 1/8

    teaspoon salt

  • 1/8

    teaspoon pepper

  • 1

    garlic clove minced

  • 1/2

    cup sliced green onions divided

  • 1

    (15-ounce) can black beans rinsed and drained

  • 3

    cups torn spinach

Directions

Steam sweet potato, covered, 5 minutes or until tender, and cool. Combine chutney and next 6 ingredients (chutney through garlic) in a large bowl; stir well with a whisk. Add sweet potato, 1/4 cup onions, and beans; stir well to coat. Place 1 cup spinach on each of 3 plates; top with 2/3 cup bean mixture. Sprinkle evenly with 1/4 cup onions.

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