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Caribbean Sweet Potato-and-Black Bean Salad

Yield 3 servings

Ingredients

  • 1 cup (1/2-inch) cubed peeled sweet potato
  • 1/4 cup banana chutney (such as Busha Browne's Original)
  • 2 tablespoons fresh lime juice
  • 2 teaspoons olive oil
  • 1 teaspoon Dijon mustard
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 garlic clove, minced
  • 1/2 cup sliced green onions, divided
  • 1 (15-ounce) can black beans, rinsed and drained
  • 3 cups torn spinach

Nutrition Information

  • calories 265
  • caloriesfromfat 14 %
  • fat 4.2 g
  • satfat 0.6 g
  • monofat 2.3 g
  • polyfat 0.7 g
  • protein 11.2 g
  • carbohydrate 49.7 g
  • fiber 8.9 g
  • cholesterol 0.0 mg
  • iron 5.1 mg
  • sodium 489 mg
  • calcium 147 mg

How to Make It

  1. Steam sweet potato, covered, 5 minutes or until tender, and cool. Combine chutney and next 6 ingredients (chutney through garlic) in a large bowl; stir well with a whisk. Add sweet potato, 1/4 cup onions, and beans; stir well to coat. Place 1 cup spinach on each of 3 plates; top with 2/3 cup bean mixture. Sprinkle evenly with 1/4 cup onions.