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Caribbean Sweet Potato-Black Bean Salad


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Member since 2006

Serves | Prep Time | Cook Time

Ingredients

1 cup ½-inch cubed peeled sweet potato
1/4 cup banana chutney (or mango)
2 tablespoon fresh lime juice
2 teaspoon olive oil
1 teaspoon Dijon mustard
1/8 teaspoon salt
1/8 teaspoon cracked pepper
1 garlic clove, minced
½ cup sliced green onion, divided
1 (15 oz) can black beans, rinsed & drained
3 cups torn fresh spinach


Steam cubed sweet potato, covered for 5 minutes or until tender.


Set aside to cool.


Combine chutney & next 6 ingredients (chutney thru garlic) in a large bowl. Stir well with a whisk..


Add sweet potato, 1/4 cup onions and beans, stir well to coat.


Place 1 cup spinach on each of 3 plates; top with 2/3 cup bean mixture.


Sprinkle with remaining onions.


Note: Works to just put all the spinach in a salad bowl & toss it with the other ingredients. Can also leave out beans if you prefer.


Pairs Well With


Notes

A dash of local for every season
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