Originally from Mark Bittman, I found this on Naturally Ella’s site, and it’s another perfect side to any barbecue that not only tastes great, but works for anyone requiring their food to be gluten-free and/or lactose-free (something we’ve been leaning towards a lot more these days).  Below is my doubled version for a crowd – enjoy!

Roasted Sweet Potato and Black Bean Salad

2 lb. sweet potatoes, peeled and cut into 1/4-inch cubes

1 large red onion, diced

olive oil and salt for roasting

1 can (19 oz/540 mL) black beans, drained and rinsed

1 c. chopped fresh cilantro AND 1/2 c. toasted pepitas

Dressing

1/4 c. olive oil AND juice and zest from 2 limes

2 cloves of garlic, minced AND 1 t. chili powder

Preheat the oven to 400 and spread the cubed potato and diced onion out onto a large, parchment lined baking sheet.  Lightly drizzle with a bit of olive oil, give it all a good mix with your hands and then spread out into a single layer and sprinkle all with a bit of salt.  Roast for about 30 minutes until the potatoes are tender.

Combine the dressing ingredients in a small jar or well-sealed container and give it a good shake.  Once the potatoes and onions are done, add them all to a large bowl with the beans, cilantro and pepitas, drizzle the dressing over all and toss well to coat.  This is very tasty served warm, but room temperature works really well too!

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