Saturday, November 21, 2009

Friday gatherings

Me and my peeps enjoyed a potluck dinner last night.  Kind of a Wednesday Spaghetti on a Friday and without the spaghetti.  We also made a list of restaurants we will be going to each month for the next six months!  Then we get to enjoy our gatherings with someone else cooking and cleaning up.

I made the following salad for the potluck.  It was delicious and I came home with an empty bowl.  It would be a great salad any time of the year, but it really seems appropriate for fall.


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, divided use
Salt and freshly ground black pepper
1 to 2 tablespoons minced fresh hot chili, such as jalapeno
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

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 the corners and are just tender inside, 30 to 40 minutes. Remove from oven; keep on pan until ready to mix with dressing.

Put chilies in a blender or mini food processor along with garlic, lime juice, the remaining olive oil and a sprinkle of salt and pepper. Process until blended.

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.

Serves 4


Lilee said...


Iva said...

wow. that looks really good.

Bridgett said...

Oh my goodness, the flavors here would be wonderful. What a great recipe! Thank you for visiting my blog as it lead me here. Wishing you a very Happy New Year.