Sweet Potato and Black Bean Salad

Spring is in full swing and having mixed emotions as usual.  One day it is sunny and perfect and the next it is rainy and cold.  There is just something about the springtime that just makes me smile.  My girls and I love seeing all the flowers pop out of the cold ground.  I've always loved the first flowers of spring.

I recently tried this yummy recipe perfect for any time of year.  It was a bit spicy and a lot tasty.  The roasted peppers, lime juice, and fresh cilantro add so much flavor.  Give it a try, you'll be happy you did.

You will need a Bell Pepper, Jalapenos, Green Onions, Black Beans, Sweet Potatoes, Salt & Pepper, Canola Oil, Chili Powder, Cumin, Lime, and Cilantro.

Cut up the Bell Pepper and Jalapenos.

Place on a baking sheet and place under the broiler and let them go until the skin is blackened.  About 5-10 minutes.  Watch carefully so they don't burn.

Peel and chop up the Sweet Potatoes then place in a pot of boiling water and cook until softened but not mushy.  When done set aside.

Drain and rinse the Black Beans.

Add the Cumin, Chili Powder and Lime Juice into a dish.

Whisk together with the Canola Oil until well combined.

When the peppers are blackened remove from the oven.

Place into a zip top baggie and seal.  Allow the steam in the bag to soften the peel so it is easier to remove.  Let sit for at least 5 minutes.

In a large bowl add the Green Onion, Cilantro, and Black Beans.

Add in the cooked Sweet Potatoes.

Then drizzle the dressing over the toop.

When the skin is removed from the Peppers roughly chop them.

Add the Peppers and mix everything together well.  Adjust seasoning with salt and Pepper as desired.

Enjoy!

Sweet Potato and Black Bean Salad
Source:  Reluctant Entertainer

2 Lbs Sweet Potatoes, peeled and cut into chunks
2-3 Jalapenos
1 Bell Pepper, diced
2 15 oz cans of black beans, drained and rinsed
1 C Cilantro, roughly chopped
Salt & Pepper to taste

 Dressing:
 1/3 C Canola Oil
2 TBSP Lime Juice
1 tsp Cumin
2 tsp Chili Powder

Bring a pot of water to a boil and add the sweet potatoes.  Cook about 7 minutes or until they are fork tender but not mushy.  Drain and set the potatoes aside.

Warm your broiler.  Cut the Jalapenos and Bell Pepper up and place them on a parchment lined baking sheet.  Broil 5-10 minutes until the skin is blackened.  Watch carefully so they don't burn.  When you remove the peppers from the oven place them in a zip top bag and let them cool for a few minutes.  When they are cool enough to handle remove the skin and chop them up finely.

Whisk together the dressing ingredients really well.

Combine the ingredients together and stir well.  Season with Salt & Pepper.  Serve warm or room temperature.

Enjoy!