Mexican Influenced Sweet Potato Salad
From thumper27 8 years ago
- 45 minutes to make
- Serves 6
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Ingredients
- 4 medium sweet potatoes, peeled and cut into 1-inch cubes shopping list
- 1 red onion, cut into 1-inch pieces shopping list
- 2 tablespoons plus ¼ cup olive oil, use divided shopping list
- Kosher salt shopping list
- Freshly ground black pepper shopping list
- 1 (15-ounce) can black beans, drained and rinsed shopping list
- 1 red bell pepper, seeded and chopped shopping list
- ½ cup fresh cilantro, roughly chopped shopping list
- 1 jalapeno pepper, seeded, deveined and roughly chopped shopping list
- 1 clove garlic, roughly chopped shopping list
- ¼ cup San-J Orange Sauce shopping list
How to make it
- Preheat oven to 400 degrees. Place the sweet potatoes and onions on a rimmed baking sheet. Drizzle with 2 tablespoons olive oil, add 1 teaspoon salt, ½ teaspoon pepper, and toss to coat. Roast, turning once or twice, for 30 minutes or until the sweet potatoes are tender and starting to brown. Remove from oven and let cool.
- In a large bowl, combine the cooled sweet potatoes and onions with the black beans, red onion, and cilantro.
- Place the jalapeno and garlic in the blender and pulse several times to finely chop. Add the San-J Orange Sauce and ¼ cup olive oil and blend until smooth. Taste and add salt and pepper if desired. Pour the dressing over the vegetables and toss to coat. Serve at room temperature or cold.
People Who Like This Dish 2
- ttaaccoo Buffalo, NY
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- thumper27 Nowhere, Us
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