Caribbean Sweet Potato-and-Black Bean Salad


Caribbean Sweet Potato-and-Black Bean Salad


Quantity Ingredients
1 cup (1/2-inch) cubed peeled sweet potato
1/4 cup banana chutney
2 tbsp fresh lime juice
2 tsp olive oil
1 tsp Dijon mustard
1/8 tsp salt
1/8 tsp pepper
1 garlic clove, minced
1/2 cup sliced green onions, divided
1 (15-ounce) can black beans, rinsed and drained
3 cups torn spinach


Steam sweet potato, covered, 5 minutes or until tender, and cool. Combine chutney and next 6 ingredients (chutney through 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 evenly with 1/4 cup onions.

Yield - 3 servings.

Source: Cooking Light, May 1998