This weeks’ meat-heavy recipe over at The Back Burner, had to have chocolate involved. Now before you click off, hear me out. I made a mole sauce, that will have you begging for “mole”. It is rich, dense, and full of smokey and sultry bittersweet chocolate, and spicy chilies. Then throw in the caramelized bits of chicken fat, and the juices from slow braising, and you have a pretty mean Sunday night supper.
I wanted some light to serve with this rich meal and tossed together this amazing salad made with roasted sweet potatoes, black beans, and a dressing made with limes, cumin, and blue agave. Have I lost you yet? Didn’t think so. This salad is full of flavor, and the slightly roasted potatoes, and zesty dressing, and the perfect dinner partners with Mole. The only thing missing was a sandy Mexican beach and an icy cold margarita.
Don’t boil the sweet potatoes. Don’t steam them. Both of those options will water log your salad. Take the time, and roast the potato, for added flavor.
Recipe: Roasted Sweet Potato and Black Bean Salad
- 1/4 cup canola oil
- 3 T fresh lime juice
- zest of one lime
- 1 tablespoon blue agave nectar
- 1 teaspoon toasted cumin seeds
- 1 small shallot minced
- 1/4 cup cilantro
- 1 medium roasted sweet potato
- 2 cups black beans
- salt and pepper to taste
Heat oven to 425.
Prick the sweet potato with a fork, and put into the oven, as is. Let roast until tender but still slightly firm; about 35 minutes.
While the potato is roasting, rinse, and drain the black beans.
Gently pat the beans dry with a paper towel.
In a small jar add the oil, lime juice, zest, nectar, cumin seeds, and shallot; shake to combine.
Once the potato is finished roasting, remove from the oven, and let cool to touch.
Peel off the skin, and cut the potato into small cubes.
Add the beans, cubes of sweet potato to a salad bowl, gently toss with the cilantro, and then drizzle in the dressing.
Gently toss before serving.
Season with more salt and pepper, if needed.