Roasted Sweet Potato and Black Bean Salad
My winter quarter classes begin next week and I couldn’t be more excited about the menu. I’m proud to say this will be my fourth year teaching cooking classes for our local Co-op market here in Seattle.
PCC is the Puget Consumer and Co-op Natural Market that began in 1953. An amazing story about 15 founding families who wanted to improve the quality and nutrition of available food. Now over 45,000 members strong, PCC continues to support our local farms with the PCC Farmland Trust and educate our community through our IACP Award winning PCC Cooks.
It does my heart good to see the community supporting our local farms and farming communities. I think you know how much I’d love to be a farmer. :) Until then, I savor the opportunity to do my part in food education.
Teaching people to cook is essential to good health. Teaching home chef’s how to make local, seasonal produce, meat, fish and poultry taste delicious is my goal.
This brightly colored dish couldn’t be more tempting. Beautiful to the eye and bursting with flavor to the tongue. I love versatile and this is one of those versatile salads that can be tweaked to your tastes.
I personally love it loaded with cilantro and green onions. But I have a friend who doesn’t care so much for cilantro. Leaving out the cilantro and replacing it with chive or Italian parsley would be also be fabulous.
Sweet potatoes are divine in this recipe but feel free to substitute with winter squash. Especially if that’s what you have on hand. My friend and colleague, Janelle at Talk of Tomatoes, grew a bumper crop of pumpkin this past year. Pumpkin would also be fabulous as a substitute.
Delicious wishes for a healthy and happy winter!
Loads of Love,
Sweet Potato and Black Bean Salad
Roasting the sweet potatoes or squash is preferred. I’ve tried it both ways, boiled and roasted. Roasting brings out the sweetness in the sweet potato and squash, and adds a nice subtle “crisp” on the outside.
Serves 4- 6
2 sweet potatoes, peeled and cut into 1 inch cubes
1 tablespoon oil
2 limes, zested and juiced (if the limes are large and juicy, only one may be needed)
1 teaspoon salt
½ teaspoon pepper
1 tablespoon honey
3 tablespoons olive oil
½ teaspoon chipotle chili powder (or 1 teaspoon chili powder)
3-4 scallions, finely chopped
1 cup corn, I use local organic frozen corn during the winter months (or a little more, especially if you’re making this in the summer when fresh sweet corn is readily available)
1 15 ounce can black beans, drained and rinsed
½ cup chopped fresh cilantro
Pre-heat the oven to 400F. Or, if your oven runs cool pre-heat to 425F.
In a large bowl, toss the cubed sweet potatoes with a little high heat oil, such as sunflower, safflower or coconut and sprinkle with a little salt and pepper. Transfer the sweet potatoes to a parchment lined baking sheet and roast for about 10 minutes, just until crisp tender. Be sure not to overcook. We wouldn’t want mashed sweet potato salad.
While the potatoes are cooking, whisk together the lime juice, zest, salt, pepper, honey, olive oil and chipotle chili powder.
Add the cooled potatoes, scallions, beans and cilantro. Toss gently.
You may serve at room temperature or refrigerate.
Recipe adapted from Health.org