Looking for something new and exotic to
serve? Try this south-of-the-border sweet potato and black bean
salad with roasted peppers, papaya, watercress and red onion
tossed in a sassy chili dressing.
Sweet Potato Black
Bean Salad
- 1 pound cooked cubed sweet potatoes
- 1 1/2 cups black beans
- 1 cup julienned roasted peppers (combine
red, yellow and green)
- 1 medium ripe papaya, peeled and sliced
- 3/4 cup watercress
- 1/2 cup chopped red onion
- 1/2 teaspoon chili powder
- 3 tablespoons garlic flavored oil
- 2 tablespoons red wine vinegar
- 1/4 teaspoon hot pepper sauce
- In large bowl, combine all ingredients.
Toss to blend. Cover and let stand at room temperature for 15
minutes or refrigerate for 1 hour.
- To serve, spoon onto fresh greens and
garnish with crisp fried tortilla strips.
Recipe provided of North Carolina Sweetpotato Commission.
