Sweet Potato Salad with Black Beans
From the kitchen of WGNV operations director, Karen Bencke
Sometimes you need a good recipe to celebrate the holiday and sometimes the holiday brings a great new recipe to you!
Karen made this salad on Fathers’ Day and says it was wonderful! She admits that it sounds weird, but assures it is very tasty… “You’ll have to trust me on this one”.
2 sweet potatoes peeled and cubed, ¾ inch squares
Toss with 1 Tblsp. olive oil. Spread in a single layer, cover, and microwave until tender. Cool completely. (I used a 9x13 pyrex dish and turned off the turntable)
1 or 2 -15 oz. cans black beans, rinsed and drained (to suite your taste)
3 green onions chopped (can also use ½ of a red onion)
3 Tblsp. olive oil
zest of one lime
juice of ½ lime, at least a good Tblsp.
1 tsp. cumin
1 tsp. chili powder
½ cup chopped fresh cilantro
Karen tossed in some alfalfa sprouts just to make it interesting.
Gently toss in sweet potatoes.
Karen says “I didn’t make a dressing I just tossed everything together. Sweet potatoes mush very easily, so toss everything else first and add sweet potatoes at the very end. Delicious served cold or I prefer room temperature”