Use organic ingredients when possible
- 1 15-ounce can black beans, drained and rinsed
- 1 sweet potato (either a garnet yam or white sweet potato), about 3/4 – 1 pound in weight
- 1 1/2 tablespoons extra virgin olive oil, plus a little more for drizzling
- 1 1/2 tablespoons fresh lime juice (the juice from about 1 lime)
- 1/4 teaspoon ground cumin
- 1/4 teaspoon ground chili powder (your choice of mild, medium or hot)
- 1 clove garlic, smashed open, but left whole
- 1 mild red fresno chili pepper*
- 1/4 cup cilantro, rough chopped
- 4 green onions, roots removed, white and green parts finely chopped (about 3 tablespoons total)
- about 1/4 teaspoon fine sea salt, plus more to taste
- a few spins of freshly cracked black pepper
- Preheat the oven to 375 degrees F.
- Peel and chop the sweet potato into 1/2 inch cubes. Try to get all of the pieces the same size so they roast evenly.
- Toss the chopped sweet potatoes with a drizzle (about 1 teaspoon) of extra virgin olive oil, a sprinkle of sea salt, and a few spins of black pepper and place on a parchment-lined baking sheet. Spread the pieces out so they roast and don’t steam. Roast for 40 minutes until soft and very slightly caramelized.
- While the sweet potatoes roast, combine 1 1/2 tablespoons extra virgin olive oil, the lime juice, ground cumin, ground chili powder, 1/4 teaspoon sea salt and a few spins of freshly cracked black pepper in the bottom of a large bowl. Whisk to combine. Add the smashed open garlic clove and allow to marinate in the dressing while the potatoes roast. Discard the smashed clove before combining the salad. This will infuse the dressing with garlic without overpowering the salad. For an extra strong garlic taste, finely chop the garlic and do not remove before tossing.
- While the sweet potatoes finish roasting and the dressing marinates, chop the green onions and fresno pepper. Roughly chop the cilantro. Open the can of black beans and drain and rinse. Reserve the ingredients in the refrigerator if not combining the salad in the next 20 minutes.
- When the sweet potatoes are done, discard the garlic clove and add the hot sweet potatoes and black beans to the dressing first so they can soak in all of the flavor. Gently toss with a large spoon. Add the chopped green onions, fresno, and cilantro and gently toss to combine.
- The salad is ready to serve immediately, but we like it best if we let it sit in the refrigerator at least 30 minutes for the flavors to combine.
- Store in an air-tight glass container in the refrigerator up to four days.
- Serve as is, or serve over a big handful of mixed greens for a bigger meal.
* Fresno chilis are a milder cousin of jalapeños. If you can’t find a fresno, substitute a jalapeno or a few tablespoons of finely chopped red pepper. Or, omit the fresno and chili powder if avoiding peppers or nightshades.