Sweet Potato and Black Bean Salad
42 (¼ cup) servings
Crediting:
¼ cup serving provides:
- Legume as Meat Alternate: ¼ cup provides ⅛ cup red/orange vegetable and ½ oz meat/meat alternate.
OR
- Legume as Vegetable: ¼ cup provides ⅛ cup red/orange vegetable and ⅛ cup legumes.
Legume vegetable can be counted as either a meat alternate or as a legume vegetable but not as both simultaneously.
PrimeroEdge Recipe Code: SR109999 – Legumes credit as Veg-BP
PrimeroEdge Recipe Code: SR110000 – Legumes credit as MMA
Ingredients
Sweet Potato and Black Bean Salad
| 2 lb 4 oz Sweet Potatoes |
| 1½ medium Limes |
| 2 Tblsp Vegetable Oil |
| 2 tsp, divided Ground Cumin |
| 2 tsp, divided Ground Coriander |
| 1 tsp, divided Kosher Salt |
| ½ bunch Fresh Cilantro |
| 2 Tblsp Rice Wine Vinegar or White Wine Vinegar |
| 1½ tsp Honey |
| 2 Tblsp Olive Oil |
| 1 qt + 1¼ cups Black Beans, canned, rinsed and drained |
Sweet Potato and Black Bean Salad Directions
- Preheat convection oven to 400°F or conventional oven to 425°F.
- Peel sweet potatoes (if desired) and cut into ¼-inch dice.
- Zest and juice limes.
- Toss sweet potatoes, vegetable oil, 1 tsp cumin, 1 tsp coriander, and ½ tsp salt in a large bowl. Spread in a single layer on a sheet pan. Roast, stirring once, until fork tender and beginning to brown, 10 to 15 minutes. Let cool.
- Meanwhile, remove tough stems from cilantro and discard. Pulse the cilantro in a food processor fitted with a steel blade until chopped, about 10 seconds. Add the lime zest and juice, vinegar, honey, the remaining 1 tsp cumin, 1 tsp coriander and ½ tsp salt and pulse for about 10 seconds more. Add olive oil and pulse until the dressing is smooth.
- Toss the cooled sweet potatoes, black beans and dressing in a large bowl. Serve chilled.
Notes
Source: New School Cuisine: Nutritious and Seasonal Recipes for School Cooks by School Cooks (Vermont Agency of Education, Vermont Feed, School Nutrition Association of Vermont).
