Per a special request, welcome to my first recipe: A Sweet Potato, Yam, and Black Bean Salad!
I have to admit, this recipe was a BIG surprise, because I was not suspecting to like it. I generally know what I like and don't, but I have a rule that I am willing to try anything just once! And well, I'm SO glad I have that rule, because I LOVED this recipe. So GOOD!
So yummy...give it a try! Hopefully, you'll be pleasantly surprised like me!
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| Love the colors! |
- 4 tablespoons olive oil, divided
- 1 teaspoon cumin
- Salt and pepper, to taste
- 2 medium sweet potatoes, peeled, and cut into 1-inch cubes
- 2 medium yams, peeled, and cut into 1-inch cubes
- 2 limes, cut into halves
- 2 (14 1/2 ounce) cans of black beans, rinsed and drained
- 1/2 medium red onion, finely chopped
- 1/2 cup fresh cilantro, chopped
1.) Heat oven to 450 degrees.
2.) Place sweet potatoes and yams onto a rimmed baking sheet. Drizzle with 2 tablespoon oil. Season with cumin, salt, and pepper. Toss and mingle to coat.
3.) Roast on middle rack until tender, which will be about 30 to 35 minutes.
4.) In a large bowl, squeeze the limes and add the remaining 2 tablespoons oil - whisk together! Next, season with salt and pepper.
5.) Finally, when the sweet potatoes and yams are done, add them, along with the beans, onion, and cilantro into the large bowl. Mix gently to combine - and Bon Appetit!
