Memorial Day weekend was oh so fun. There was beach time and pool time and friends and food…..lots and lots of food. As an encore the following weekend we did a girlfriends’ trip. We “kidnapped” one of my dear friends for a birthday surprise and piled in the car for a spontaneous road trip. There was plenty of fun, laughing and not-so-good-for-you food to go around. Needless to say, I have needed to spend the past two weeks detoxing from my over indulgence and lack of vegetables during my travels. Now though I am happy to say I am back on track and in full swing of a healthy summer eating plan.
Last week in my quest for something new and healthy I came across a recipe for Smoky Black Bean Salad. Black beans are such a great super food – full of fiber and protein. I am always on the look out for new ways to make them.
I deviated from the original recipe up a bit and used delicious roasted sweet potatoes in place of the butternut squash, as well as a few other tweaks. I was rewarded with a wonderful smoky black bean and roasted sweet potato salad with just a hint of heat. The first day I served the salad slightly warm over a couple of beautiful pieces of grilled salmon. The combination was superb! The second day I served the leftovers cold over some salad greens for lunch and the combination was equally as tasty. This is really a flexible salad that will hold up well in the refrigerator for next day leftovers.
- 2 medium sweet potatoes, peeled and cut into 1/2-inch cubes
- 2 tablespoons + 1 teaspoon extra-virgin olive oil, divided
- 1/2 cup walnuts, chopped
- Cooking spray
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- juice from 1/2 lime
- 1 tablespoon Dijon mustard
- 1 tablespoon mayonnaise
- 1 tablespoon honey
- 1 tablespoon adobo sauce
- 2 garlic cloves, minced
- 1 (15-ounce) can low-sodium black beans, rinsed and drained
- 1 green onion, thinly sliced
Preheat oven to 425°.
Toss cubed sweet potatoes with 1 tablespoon oil. Arrange squash on a sheet pan. Bake at 425° for 25 minutes or until tender.
Arrange walnuts on a sheet pan and lightly spray with cooking spray. Bake at 425° for 10 minutes or until toasted, stirring once.
Combine 1 tablespoon olive oil, salt, pepper, lime juice, mustard, honey, mayonnaise and adobo sauce in a bowl; stir with a whisk.
Heat a medium nonstick skillet over medium heat. Add remaining 1 teaspoon oil to pan; swirl to coat. Add minced garlic and sauté 1 minute.
In a large bowl place roasted sweet potatoes, black beans, green onions, roasted walnuts, sauteed garlic and olive oil dressing. Toss gently until combined.
Serve and enjoy!