Sweet Potato and Black Bean Salsa
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
- Peel and cut the sweet potatoes in about a 1/4-inch dice. Heat 2 tablespoons extra virgin olive oil
- 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.
- 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.
- Place sweet potatoes, black beans, red pepper, jalapeño pepper, cilantro, and scallions in a bowl. Toss with dressing to coat.
- Cover and refrigerate at least an hour and up to three hours before serving.
- 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.
* 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.
