Caribbean Sweet Potato-Black Bean Salad
INGREDIENTS
  • 1 cup ½-inch cubed peeled sweet potato
  • 1/4 cup banana chutney (or mango)
  • 2 tablespoon fresh lime juice
  • 2 teaspoon olive oil
  • 1 teaspoon Dijon mustard
  • 1/8 teaspoon salt
  • 1/8 teaspoon cracked pepper
  • 1 garlic clove, minced
  • ½ cup sliced green onion, divided
  • 1 (15 oz) can black beans, rinsed & drained
  • 3 cups torn fresh spinach
DIRECTIONS
  1. Steam cubed sweet potato, covered for 5 minutes or until tender.
  2. Set aside to cool.
  3. Combine chutney & next 6 ingredients (chutney thru garlic) in a large bowl. Stir well with a whisk..
  4. Add sweet potato, 1/4 cup onions and beans, stir well to coat.
  5. Place 1 cup spinach on each of 3 plates; top with 2/3 cup bean mixture.
  6. Sprinkle with remaining onions.
  7. Note: Works to just put all the spinach in a salad bowl & toss it with the other ingredients. Can also leave out beans if you prefer.