30 Jun Sweet Potato Black Bean Salad
Although this is a salad, and can certainly be used as a side dish, it is loaded with fibre, protein and complex carbs, so this makes a wonderful main dish meal for those times you want to keep things simple.
What you need
2 sweet potatoes, peeled, cooked, cooled and cut into bite size pieces (about 1 inch cubes)
1 1/2 c cooked black beans (or 1 can drained & rinsed)
6 kale leaves, de-stemmed and chopped into bite size pieces
1/4 c diced red onion
1 bell pepper, diced
1/2 c cilantro, chopped (optional)
1/4 c avocado oil
1 garlic clove, minced or pressed
1/4 c fresh squeezed lime juice
1 tsp cumin
salt & pepper to taste
What you do
This recipe is meant to be served as a cold salad, however it can easily be served warm if you roast the sweet potatoes and onion together in the oven, add warmed black beans and the remaining ingredients as a dressing and gently toss until well combined
If using as a cold salad:
- Use hands to massage chopped kale with 1 Tbsp of oil, 1 Tbsp lime juice and salt. Set aside for 10 minutes for kale to soften, remove bitterness and to be easier digested
- Add remaining avocado oil, lime juice, cumin, salt & pepper and garlic together in a small mixing dish as the dressing
- Combine the remaining ingredients in a large mixing bowl and gently toss with the dressing until well coated
- Refrigerate until ready to serve
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