Sweet Potato and Black Bean Salad
Description
All potato salads are not created equal. This one is totally different, but amazing and healthy. It's a great side dish for summer or anytime of the year.
Ingredients
5 medium sweet potatoes, cubed into 1 inch pieces
2 ½ T. flavorless coconut oil, melted
1 t. smoked paprika
½ t. chili powder
1 can black beans, drained and rinsed
1 red or yellow bell pepper, small dice
2 stalks celery, small dice
2 stalks green onion, thinly sliced (or red onion)
salt and pepper, to taste
Vinaigrette:
1 T. coarse ground mustard
½ t. salt
1 t. raw honey
⅛ c. t. red wine vinegar
freshly squeezed juice of 1 lemon
¾ c. extra virgin olive oil
Directions
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Preheat oven to 400 degrees.
Mix together melted coconut oil, smoked paprika and chili powder in a large mixing bowl. Add cubed sweet potatoes; toss to coat evenly in oil and spices.
Arrange coated potatoes in a single layer on a parchment lined half sheet tray. Season with salt and pepper, to taste. Roast for 25-30 minutes or until potatoes are cooked through.
Remove sweet potatoes from the oven; allow to cool slightly, about 5 minutes.
While potatoes are cooling, make the vinaigrette.
Vinaigrette:
Combine ground mustard, salt, red wine vinegar and lemon juice in a small bowl; mix until salt has dissolved; add honey; mix well. Slowly whisk in olive oil until dressing is emulsified.
In a large mixing bowl, toss warm potatoes, black beans and vinaigrette together, reserving ¼ c. vinaigrette for later. Set aside to marinate.
Before serving, add celery, bell pepper, green onion and remaining ¼ c. vinaigrette; toss well.
Season with salt and pepper, if needed.
Serve.
4-6 servings.