Roasted Sweet Potato Salad With Black Beans and Chili Dressing
Classic potato salads range from the American picnic favorite made with mayo and little else, to the more elegant French version with warm waxy potatoes, a good vinaigrette and herbs. Both of these have their place, but for those wanting something less traditional, look to the Southwest. Start with sweet potatoes, which are in season, beautiful and cheap, and roast them with red onion and olive oil. Roasting instead of boiling makes a huge difference: not only do you get a rich, smoky flavor, but the peeled exterior is toughened a bit so that the potatoes stay intact when tossed with the other ingredients. Add black beans (canned are perfectly acceptable here) to the roasted potatoes along with a chopped red or yellow bell pepper and fresh cilantro, and you have the beginnings of a strikingly beautiful salad. To complete the dish, purée olive oil, garlic, lime juice and fresh jalapeño for a minute in a food processor or blender and you’ll be rewarded with a dressing creamy enough to nicely coat the potatoes and the beans with a perfect combination of citrus and heat. I’ve served this both warm and at room temperature, and it’s great both ways. And while I’ll grant you it isn’t a traditional potato salad, it may just become a classic in its own right.
4 medium sweet potatoes (about 1 1/2 pounds), peeled and cut into 1-inch chunks
1 large onion, preferably red, chopped
1/2 cup extra virgin olive oil
Salt and freshly ground black pepper
1 to 2 tablespoons minced fresh hot chili, like jalapeño
1 clove garlic, peeled
Juice of 2 limes
2 cups cooked black beans, drained (canned are fine)
1 red or yellow bell pepper, seeded and finely diced
1 cup chopped fresh cilantro.
1. Heat oven to 400 degrees. Put sweet potatoes and onions on a large baking sheet, drizzle with 2 tablespoons oil, toss to coat and spread out in a single layer. Sprinkle with salt and pepper. Roast, turning occasionally, until potatoes begin to brown on corners and are just tender inside, 30 to 40 minutes. Remove from oven; keep on pan until ready to mix with dressing.
2. Put chilies in a blender or mini food processor along with garlic, lime juice, remaining olive oil and a sprinkle of salt and pepper. Process until blended.
3. Put warm vegetables in a large bowl with beans and bell pepper; toss with dressing and cilantro. Taste and adjust seasoning if necessary. Serve warm or at room temperature, or refrigerate for up to a day.