Sweet Potato and Black Bean Salsa
Author: Nicole
Ingredients
  • 2 medium sweet potatoes, about 2 cups chopped
  • 2 tablespoons extra virgin olive oil
  • 2 cups black beans, rinsed well
  • 1 medium red pepper, cut into small pieces
  • 1 medium jalapeño pepper, seeds removed and cut into fine pieces
  • ½ cup chopped cilantro (about one large handful chopped)
  • 4 scallions, thinly sliced
  • Tortilla chips for serving
Dressing
  • Juice of one lime, about an ounce
  • 2 tablespoons sherry vinegar
  • 2 tablespoons extra virgin olive oil
Instructions
  1. Peel and cut the sweet potatoes in about a ¼-inch dice. Heat 2 tablespoons extra virgin olive oil
  2. in a 12-inch non-stick skillet over medium-high heat. Cook sweet potatoes for about 15 minutes until they are softened and a bit blackened. They should be somewhat soft on the inside. Let cool.
  3. While sweet potatoes are cooling, Whisk lime juice and sherry vinegar in a small bowl to blend. Add extra virgin olive oil in a steady stream while whisking. Season with salt and pepper.
  4. Place sweet potatoes, black beans, red pepper, jalapeño pepper, cilantro, and scallions in a bowl. Toss with dressing to coat.
  5. Cover and refrigerate at least an hour and up to three hours before serving.
  6. Serve with tortilla chips.
Notes
* Sweet potato and black bean ratio should be about one to one; adjust accordingly.
* I highly recommend preparing dried beans for this recipe if you have time - they are so much better.
* While I served this as an appetizer, it can also be a side or accompaniment to a main dish.
Recipe by Riegl Palate at https://www.rieglpalate.com/sweet-potato-and-black-bean-salsa/