Caribbean Sweet Potato-and-Black Bean Salad
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
-
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.
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