This is a salad I made up one day after having skirt steak and sweet potatoes for dinner the night before. Skirt & sweet is pretty much a weekly meal in our house (my boyfriend can marinate the hell out of a skirt steak…watch for that recipe popping up here soon!) And throwing some sweet potatoes in the oven makes the perfect accompaniment. But we never learn…we are only two people and yet we always cook too many sweet potatoes! I guess realistic portions are not our strong suit. However, after concocting this recipe from the leftovers, I have no plan of changing my ways. I would be happy to eat this salad every day, it is that good! You can certainly use leftover sweet potatoes if you have some, but sautéing them works just as well, plus they get a little crunch from being sautéed.
You will need:
- 2 medium sweet potatoes, cut into small cubes
- 1 can black beans, rinsed and drained
- 5 green onions, finely sliced
- Large handful of cilantro, roughly chopped
- Cumin powder
- Red pepper flakes
- Salt & pepper
- Olive oil
- Juice of 1 lime
Here we go…
- Cut the sweet potatoes into small cubes. I like the skin, so I didn’t peel them (just scrub them first!)
- Over medium heat, warm some olive oil in a pan and sprinkle in some red pepper flakes (a hefty amount for heat lovers like me). This is probably the one single time I will not use Shake…I want the heat, but not necessarily the peppery flavor of the shake in this recipe. Shocking, I know!
- Sauté the diced sweet potato over medium heat and toss around every few minutes until the sweet potatoes are soft in the middle and browned on the outside. Season with salt & pepper.
- In a large bowl throw in the chopped green onions, the rinsed and drained black beans, the chopped cilantro and the cooked sweet potato.
- Sprinkle on some ground cumin, however much you like. Give it a little taste and maybe season with a little more salt & pepper.
- Squeeze in the juice of a lime and add a hefty drizzle of olive oil. You can also throw in some cherry tomatoes if you want.
Toss to combine and enjoy! This salad is excellent warm or cold. My favorite way of eating it…with a Crunchie!