Jalapeño lime vinaigrette gives this sweet potato salad with red peppers and black beans a spicy kick. Try leftovers as a quesadilla filling.
- 4 medium sweet potatoes (about 1–1/2 lbs.), peeled and cut into 1-inch chunks
- 1/2 cup olive oil
- 1/4 teaspoon salt plus a pinch for dressing
- 1/4 teaspoon black pepper plus a pinch for dressing
- 1 tablespoon fresh jalapeno, minced
- 1 garlic clove, peeled
- Juice of 2 limes
- 1 large red onion, chopped
- 1 red pepper, seeded and diced
- 1–15 ounce can black beans, drained and rinsed
- 1 cup roughly chopped cilantro
- Preheat the oven to 400 degrees F.
- Place the sweet potatoes on a foil-lined sheet pan. Toss with 2 teaspoons olive oil, salt and pepper. Roast for 30 minutes until a knife easily pierces the potatoes, and the edges have started to brown. Set aside.
- To make the dressing, place the jalapeno, garlic, lime juice, remaining olive oil and a pinch of both salt and pepper in a blender. Process until fully blended.
- In a large bowl, combine the sweet potatoes, onions, red peppers and black beans. Toss with cilantro and the dressing.
- Serve at room temperature. Store in the refrigerator up to 2 days.
Adapted from The New York Times September 2009 by Mark Bittman