Tuesday, August 11, 2015

Sweet Potato and Black Bean Salad with Chipotle-Lime Dressing - Cathy


This recipe is one that was inspired many years ago while standing by the takeout case at a wonderful local restaurant, Oasis in Salt Lake City, admiring a gorgeous, colorful salad.  I read through the ingredients and decided that I'd better try to make it at home, and it's been a family favorite since then.  It's full of color and flavor, but the recipe is not terribly specific, so feel free to adjust to your taste.  Great for a summer barbeque!

One year ago: Watermelon Popsicles
Two years ago: Grilled Cornbread Panzanella, Quick and 
Easy Blueberry Freezer Jam
Three years ago: Rice, Bean and Many Veggie Gratin  
Four years ago: Grilled Lemon Chicken Salad, PanzanellaGrilled Salmon with Sundried Tomatoes



what you will need:

for the salad:
3-4 medium-sized sweet potatoes, peeled and cut into 3/4" or so chunks
Olive oil
1 can black beans, drained and rinsed
1 green bell pepper, thinly sliced
1 red bell pepper, thinly sliced
1/4 to 1/2 red onion, very thinly sliced, to taste
1/2 to 1 cup chopped fresh onion, to taste (we like lots!)

for the dressing:
1-2 very finely minced, canned chipotle peppers in 
adobe sauce (make sure you scoop some of the sauce in there, too)
Juice of 1 to 2 limes
1/3-1/2 cup red wine vinegar
1-2 cloves of garlic, minced
1 tsp. or so salt, to taste
1/2 tsp. freshly ground black pepper
1/3 cup olive oil
1-2 Tbsp. honey, to taste



Preheat oven to 400 degrees.  Toss the sweet potato chunks with a good drizzle of olive oil, salt and pepper on a baking sheet large enough to hold them in a single layer, using two if necessary.  

Roast until nicely dark brown in spots, turning with a spatula carefully once or twice so that it cooks evenly.


While they roast, make your dressing.  Just combine the ingredients with a fork or a whisk, and taste, taste, taste to see how you like it.  Too hot?  Try adding some honey to temper the heat.  Too tart?  Try increasing the oil and/or salt to balance the sourness.  Not assertive enough?  Add some more of those great chipotle peppers with their smoky, spicy sauce.


When the potatoes are done, let them cool for a while, then turn them out into a large bowl and pour over that great dressing, turning to coat.  Taste again and adjust if you think you need to. 

Add in all the rest of the ingredients, turning carefully to coat it all.  Taste it again!  Keep cold until you serve.  
 
One year ago: Watermelon Popsicles
Two years ago: Grilled Cornbread Panzanella, Quick and 
Easy Blueberry Freezer Jam, Tomato Parmesan Farro,    Tomato and Goat Cheese Tart with Rosemary Crust
Three years ago: Rice, Bean and Many Veggie Gratin  
Four years ago: Grilled Lemon Chicken Salad, PanzanellaGrilled Salmon with Sundried Tomatoes, Giant OreosGrilled Lemon Chicken and Mushroom Flatbread Pizza



 



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