Description
Sweet and spicy, healthy and delicious. Great with tortilla chips or on top of grilled fish, chicken, or pork. Makes a nice, simple side dish, too. This is not your average salsa!
Ingredients
- FOR THE SWEET POTATOES:
- 1-½ pound Sweet Potatoes, Peeled And Cut Into 1/4 Inch Dice
- 2 teaspoons Olive Oil
- ¼ teaspoons Salt
- ¼ teaspoons Black Pepper
- FOR THE SALSA:
- 1 pint Grape Tomatoes, Quartered
- 1 Large Yellow Bell Pepper, Seeded, Ribs Removed, Cut Into 1/4 Inch Dice
- 1 Avocado, Pitted, Peeled, And Cut Into 1/4 Inch Dice
- 1 can (15 1/2 Oz. Size) Black Beans, Rinsed And Drained
- FOR THE DRESSING:
- ¼ cups Avocado Oil Or Olive Oil
- ¼ cups Freshly Squeezed Lime Juice
- 1 clove Garlic, Minced
- 1 teaspoon Kosher Salt
- ½ teaspoons Pepper
- ¾ teaspoons Cumin
- 2 teaspoons Cayenne Pepper
- ¼ cups Chopped Fresh Cilantro
Preparation
Preheat oven to 400ºF.
Place sweet potatoes on a half sheet pan and toss with olive oil, salt, and pepper. Roast on bottom rack of oven for 10 minutes or until the potatoes can be easily pierced with a toothpick but are still somewhat firm. Let cool.
Combine cooled sweet potatoes and tomatoes, bell pepper, avocado, and black beans.
Whisk together the oil, lime juice, garlic, salt and pepper, cumin, cayenne and cilantro. Pour over the sweet potato black bean mixture and toss to combine.
