Sweet Potato and Black Bean Salad from The Forest Feast Road Trip by Erin Gleeson
A super simple, fresh and satisfying salad that virtually anyone can easily master. Make this recipe your own by adding fresh corn, avocado, or put your choice of protein on top. I like to serve it with warm tortillas or Naan
INGREDIENTS AND INSTRUCTIONS
» Two sweet potatoes cut into cubes, roasted or sauteed in olive oil, sea salt and pepper until fork tender ( about 15 minutes)
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Cool potatoes in a mixing bowl and stir in: one can of black beans, rinsed and drained 1/2 cucumber cubed 1 small red pepper, cubed 1/2 red onion, diced one bunch of cilantro, chopped.
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Toss with the following simple dressing: zest and juice for 2 limes 2 Tbsp. local honey 1 Tbsp. olive oil pinch of cayenne pepper (optional) sea salt and fresh pepper to taste
OCALAMAGAZINE.COM | MAY 2022 |
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