RECIPE: Mom's Sweet Potato Black Bean Salad

This recipe is one that my mom, Jamie, created  this month. She made it for Sunday dinner a couple of weeks ago and it was so good that we've both made it for dinner parties since then. The mixture of black beans, roasted sweet potatoes, and lime juice make it yummy and the cilantro is the perfect finishing touch. Enjoy!

This recipe was inspired by a sweet potato salad recipe from Mary Jesperson

1          small sweet potato, unpeeled and cut in small cubes

1          large red onion, diced

3-4       Tbsp olive oil

1          Tbsp Parmesan Garlic Bread Dipping Blend  from Pepper Creek Farms brand 

            OR any spice combination you would like i.e. Herbs de Provence, or cumin and paprika, etc, and salt and/or pepper to taste.

             

Mix veggies together in a medium-sized bowl with olive oil, spread on a cookie sheet, then add spices and salt and pepper.  Roast at 450 degrees for 25 minutes.

1          4 oz box of Farmhouse Long Grain & Wild Rice, Herb & Butter Flavor 

           (Jamie: cheapest place in our town to buy this is at WinCo)

           (Jamie: I haven’t tried it yet but you could use any rice and season it).

           Prepare as directed on the box.

1          can black beans, drained and rinsed

1/2       cup fresh cilantro

Dressing:          

2  Tbsp fresh lime juice

2  Tbsp olive oil

1/8 tsp salt

Whisk together it all together

Add  together roasted sweet potato combination, black beans, cilantro, dressing and rice. Mix gently to combine.  Serve immediately or at room temperature.