Sweet Potato Black Bean Salad
Looking for something new and exotic to serve? Try this south-of-the-border sweet potato and black bean salad with roasted peppers, papaya, watercress and red onion tossed in a sassy chili dressing.
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 red onion
1/2 teaspoon chili powder
3 tablespoons garlic flavored oil
2 tablespoons red wine vinegar
1/4 teaspoon hot pepper sauce
- In large bowl, combine all ingredients. Toss to blend. Cover and let stand at room temperature for 15 minutes or refrigerate for 1 hour.
- To serve, spoon onto fresh greens and garnish with crisp fried tortilla strips, if desired.
Makes 8 to 10 servings.
Recipe provided of North Carolina Sweetpotato Commission.