Tomatoes may be gone for the season, but that doesn’t mean you can’t make a tasty salsa. For this salsa, I used cooked sweet potatoes in place of tomatoes which paired well with black beans. I added some more color to the mix with red peppers, cilantro and scallions.

I recommend serving this with a scoop-style tortilla chip, but any tortilla chip will do. While I made this to serve as an appetizer at a festive pumpkin carving party, it also makes a nice side salad or accompaniment to a main dish. I served the leftovers (which held up nicely) with grilled pork chops the following night.

If you have time, cook dried black beans – they are so tasty and so easy to make. If you use canned beans, rinse them well as you don’t want them to discolor the beautiful salsa.

Sweet Potato and Black Bean Salsa

 

 

 

 

 

 

 

 

 

 

 

 

Sweet Potato and Black Bean Salsa
5.0 from 1 reviews
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Recipe type: Appetizer, Side
Author:
Serves: Makes about 5 cups
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.

 

 

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2013-10-30T07:33:31+00:00 October 30th, 2013|Categories: Appetizers, Sides|Tags: , , , , , , , |2 Comments

2 Comments

  1. Lisa Johnson October 31, 2013 at 7:29 am - Reply

    Well, I know first-hand how delicious this kind of combination can be, because I make it for a living! Sweet potatoes have traditionally been paired with other sweet things, but to me that’s overkill, like putting salt on sea water. I always love pairing them with savory flavors instead, much like this recipe.

    I also recommend having this kind of recipe for breakfast, with eggs if you eat them, on a breakfast burrito wrap if you don’t. Nice work!

    • Nicole November 3, 2013 at 10:42 am - Reply

      Lisa – I just checked out your YummyYammy.com and agree with you – sweet potatoes are much better served in the savory world than the sweet world. I finally found an hour this morning to make the sweet potatoes that had been sitting in my pantry. I’m going to check out your salsa.

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