Sweet Potato Black Bean Salad

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

2014-03-10 17.57.192 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
Sharlene Styles
sharlene@PureNaturalHealth.ca
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