Caribbean Sweet Potato Black Bean Salad
Like a tropical breeze that beckons you to relax and linger in your lounge chair, this festive warm-weather dish invites you to slow down and dine on island time so you can enjoy the vibrant colors, bright flavors, and playful textures. In one mouthful, you’ll taste the caramel soulfulness of the roasted sweet potatoes, in another, the spiciness of the cayenne and garlic, then the crunch of the salty peanuts. Wait, what’s that? Oh yes! The sweet, fresh, creamy burst of corn. Perfection!
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- Sweet Potatoes
- 2 large sweet potatoes peeled and cut into 1/2 inch cubes, about 4 cups
- 3 tablespoons extra virgin olive oil
- 1 teaspoon ground cumin
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cayenne pepper
- 1 teaspoon salt
- ¼ cup fresh lime juice
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 2 tablespoons maple syrup
- 2 large cloves garlic minced, about 2 teaspoons
- 1 teaspoon yellow mustard
- 1 teaspoon salt
- 1 15.5-ounce can black beans, rinsed and drained, about 1 ½ cups
- 1 cup fresh cooked or uncooked or frozen and thawed corn kernels
- 1 cup roasted salted peanuts, roughly chopped (or substitute sunflower or pumpkin seeds)
- 2 scallions sliced thinly on the diagonal, about ¼ cup
- Chopped cilantro or parsley for garnish
Preheat the oven to 425ºF. Line a baking tray with parchment paper. Place sweet potatoes on the baking tray in a pile. Drizzle with the olive oil and sprinkle with cumin, cinnamon, cayenne, and salt. Toss together with your hands then arrange in a single layer on the tray. Roast for about 20 minutes, until fork-tender.
In a large bowl, whisk together the lime juice, oil, lemon juice, syrup, garlic, mustard, and salt. When potatoes are done, set aside to cool for about 10 minutes then place them in the bowl with the dressing. Add black beans, corn, scallions, and peanuts. Toss to combine. Garnish with fresh herbs. Serve immediately or chill before serving.