July is National Black Bean Month.
Do you ever feel like you are in the Chopped Kitchen? This salad came from such an experience. After opening the cupboard below the sink, I realized that my sweet potatoes had to be used ASAP. However, I desperately wanted a salad.
Ted Allen stood before me and said, “Your task is to create a salad using sweet potatoes.”
I gasp. Sweet potatoes on a salad? Absurd!
But when you look at how beautiful this salad is, and when you taste the sweet combination of black beans, salsa, grilled onions, and sweet potatoes, you realize that putting sweet potatoes on a salad is not a bad idea.
I roasted the veggies, layered the toppings into a jar for packing my lunches, and was prepared to tackle anything that the week delivered.
- 4 small sweet potatoes
- 1 medium yellow bell pepper
- 1 medium red onion
- 1 clove garlic
- 1 teaspoon cumin
- 1 can (15 oz.) black beans
- 4 oz. white cheese
- Any other colorful salad toppings that you like (tomatoes, corn, spinach, black olives, blue tortilla strips, etc.)
- Preheat oven to 350 degrees Fahrenheit.
- Cut sweet potatoes, pepper, and onion into bite-sized pieces.
- Coat a 9×13 baking dish with non-stick spray. Place potatoes, pepper, and onions in the dish. Sprinkle with garlic and cumin.
- Bake for 30-45 minutes.
- To assemble your salad, make a bed of lettuce on the plate. Place the toppings on the lettuce in rainbow order (red, orange, yellow, green, blue, purple).
- If you are assembling jars for later, pack the heavy ingredients at the bottoms of the jar (my order was black beans, onions, salsa, sweet potatoes, peppers). I packaged the cheese and lettuce separately so that the lettuce wouldn’t get soggy.