Sweet Potato and Black Bean Salad

There is nothing better than the satisfaction that you get from preparing and cooking a delicious meal and when it’s this easy, it’s like the cherry on top. I love this recipe because it’s so delicious, easy to prepare, and it’s also a nice change from the lighter salads of summer. We got the original recipe from the awesome folks over at Licious Living Vancouver, and made a few minor tweaks (mainly we just left out the banana chutney). With a few choice ingredients that all add just the right amount of flavour and kick, this is one recipe I plan to keep in my roster during the early months of fall.

Sweet Potato and Black Bean Salad

1 cup Cubed, peeled, sweet potato (1/2 inch cubes)
2 tbsp Fresh lime juice
2 tsp Olive oil
1 tsp Dijon mustard
1/8 tsp Salt
1/8 tsp Pepper
1 Garlic clove, minced
½ cup Sliced green onions (divided)
1 Can (15 oz) black beans, rinsed and drained
3 cups Torn, fresh spinach

• Boil (or steam) sweet potato until tender. Let cool.
• Combine lime juice and the next 5 ingredients (lime through garlic) in a large bowl. Stir well with a whisk.
• Add sweet potato, ¼ cup of the green onions, beans and stir well to coat.
• Place 1 cup of spinach each on 3 separate plates and top with 2/3 cup bean/potato mixture.
• Sprinkle evenly with remaining ¼ cup of green onions.