Sweet Potatoes and black beans with Chili Lime Dressing
My kind of salad, with sweet potatoes, black beans, pomegranate seeds and chopped pistachios combined for a spectrum of textures and flavours. I make this salad all year round and change it a little with every season. In the fall I add pomegranates or even firm, ripe pears for a touch of fruity flavour. In the summer I add fresh corn, roasted on the grill and scraped off the cob into a waiting bowl.
3 sweet potatoes
2 cups black beans, cooked (can use canned)
Seeds from 1/2 a pomegranate
1/3 cup pistachios, toasted
Cilantro or flat leaf parsley, chopped
Salt and pepper
2 tablespoon lime juice, fresh
1 tablespoon orange juice
1 tablespoon agave syrup
2 tablespoons Mexican hot chilli sauce or to taste (I use Valentina)
3 Tablespoons neutral oil, such as grape seed, canola or corn
Mix all dressing ingredients and whisk or shake to emulsify.
Peel the potatoes and cut into wedges. Place on a foil lined baking sheet, cover with foil and roast in a preheated 400℉ oven until cooked through but not mushy. Remove from oven and allow to cool.
When cooled add beans, pomegranates, greens, cilantro or parsley. Toss gently to mix.
Combine dressing ingredients and pour over salad.
Add salt and pepper to taste,
Sprinkle pistachios over.
Serve at room temperature.