Tuesday, November 6, 2012

Sweet Potato & Black Bean Salad

sweet potato and black bean salad 
Whether bringing to a Fall potluck dinner or leftovers for lunch, this Sweet Potato & Black Bean Salad will become your new go-to veggie side (it has mine!).

Sweet Potato & Black Bean Salad
2 large sweet potatoes, peeled and chopped
1 red onion, chopped
olive oil 
salt and pepper
1 tsp cumin
1/2 tsp cinnamon
1-15oz can black beans, drained and rinsed
handful cilantro, chopped

Place sweet potatoes and red onions on a baking tray and drizzle with olive oil until evenly coated.
Sprinkle with salt, pepper, cumin and cinnamon.
Bake at 350 for about 30 minutes or until veggies are browned and roasted.
Stir occasionally while it's baking.
Once done, let cool.
Put potatoes and red onions in a large bowl and add black beans and cilantro until combined.
Serve at room temperature.

(keeps in fridge for up to 3 days)
sweet potato and black bean salad leaves

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