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Sweet Potato Black Bean Salad

1 pound cooked cubed Sweet Potatoes

1 1/2 cups black beans

1 cup julienned roasted peppers (combine red, yellow and green)

1 medium ripe papaya, peeled and sliced

3/4 cup watercress

1/2 cup chopped purple onion

1/2 teaspoon chili powder

3 tablespoons garlic flavored oil

2 tablespoons red wine vinegar

1/4 teaspoon hot pepper sauce

1. In large bowl, combine all ingredients. Toss to blend. Cover and let stand at room temperature for 15 minutes or refrigerate for 1 hour.
2. To serve, spoon onto fresh greens and garnish with crisp fried tortilla strips.

Makes 8 servings.

Per Serving:

calories 173 protein 4g.
carbohydrate 27 g. fat 5g.
cholesterol 0 mg. sodium 53 mg.
Vitamin A 11,250 IU

Recipe provided of North Carolina Sweetpotato Commission.