Sweet Potato & Black Bean Salad

  • IMG_1034

    black bean sweet potato salad

    1 huge sweet potato or two real large ones, peeled and cut into 1 cm cubes

  • 20 or so red cherry/grape tomatoes–chopped in halves or quarters
  • corn off of two cobbs (optional)
  • 2 Tbsp finely chopped red onion
  • 1 jalepeno pepper seeded and finely chopped
  • 2 cans black beans rinsed
  • 1 lime squeezed
  • 1/2 bunch of cilantro chopped
  • 1 tsp salt
  • ~1/2 tsp cumin
  • ~3 Tbsp olive oil

Put the potatoes in a pot and just cover with water.  Boil until a fork just pierces the cubes.  Take off the heat and rinse in a colander with cold water. Combine rinsed potatoes, corn, black beans, onion, jalepeno, in a bowl.  Combine lime juice, olive oil, cumin, salt in a bowl and beat with a fork until well mixed.  Pour lime/oil mixture over the potato/bean mixture, toss in the cilantro and mix gently so potatoes do not get smashed.

Great cold.  Left overs can be mashed up a little and put between tortillas with some grated pepper jack cheese and brown in a skillet for a great quesidilla (sp??).

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