Roasted Sweet Potato and Black Bean Salad
Author: 
Recipe type: Salads, Main Dishes
Prep time: 
Total time: 
 
Ingredients
  • 4 c sweet potatoes, cut in bite sized pieces
  • 1 T plus ¼ c olive oil
  • 1 c leek, sliced in ½ inch rounds
  • 2 c cooked black beans (or 1 15-oz can)
  • 3 T apple cider vinegar
  • ½ t ground cumin
  • ¼ t cayenne
  • ½ t Dijon mustard
  • ¼ t salt (plus more for roasting)
  • ¾ c fresh parsley leaves
  • freshly ground pepper
  • ¼ c pomegranate seeds for garnish (optional)
Instructions
  1. Preheat oven to 425 degrees. In a large roasting pan or sheet tray, toss sweet potatoes, leeks and 1 tablespoon olive oil and add a generous pinch of salt and pepper. Roast in the oven about 40 minutes, stirring or shaking pan occasionally during cooking. Remove from the oven and set aside to cool.
  2. In a small bowl, combine apple cider vinegar, cumin, cayenne, mustard and ¼ t salt. Stir in ¼ c olive oil and whisk until emulsified.
  3. In a large bowl, combine sweet potato mixture and black beans and stir in dressing. Add parsley and toss well. Chill for an hour and serve at room temperature. Garnish with pomegranate seeds when ready to serve.
Recipe by Homemade Levity at http://www.homemadelevity.com/roasted-sweet-potato-and-black-bean-salad/