ROASTED BLACK BEAN & SWEET POTATO SALAD

Food Service Version

Yield
~150 1/4 cup servings

Ingredients
26 cups black beans, drained and rinsed
30 cups sweet potatoes, peeled and cut into 1″ pieces
2 onions, chopped
15 cloves garlic, peeled and minced
2-4 Tbsp olive oil
2 tsp each salt and pepper
2 cups fresh basil or parsley, finely chopped

Dressing Ingredients
1 1/2 cups olive oil
1 1/4 cups lime juice
6 tsp ground cumin
dash of salt and pepper

Directions

1. Preheat oven to 325 degrees. Place the chopped sweet potatoes, garlic, and onion on baking sheets, and drizzle with 2-4 Tbsp of olive oil. Sprinkle with salt and pepper.
2. Bake for 30-35 minutes, or until slightly crispy. Check vegetables after 15 minutes to toss and rotate. Remove from onion when nicely golden.
3. In a small bowl, mix olive oil, lime juice, cumin, salt and pepper.
4. In a large serving bowl, toss sweet potato mixture, black beans, and dressing. Top with fresh chopped herbs just before serving.

Home Version

Yield
4 servings

Ingredients
1 (15 oz.) can black beans, drained and rinsed*
3 large sweet potatoes, peeled and cut into approximately 1 inch chunks
1/2  onion, chopped (yellow sweet)
2 cloves garlic, peeled and minced
1 Tbsp. olive oil
½ tsp. each of salt and pepper
1/2 cup fresh basil or parsley, finely chopped

Dressing Ingredients
3 Tbsp olive oil
2 Tbsp lime juice
1/2 tsp ground cumin
dash of salt and pepper

Directions
1. Preheat oven to 325 degrees. Place the chopped sweet potatoes, garlic, and onion on a baking sheet, and drizzle with olive oil. Sprinkle with salt and pepper.
2. Bake for 30-35 minutes, or until slightly crispy. Check vegetables after 15 minutes to toss and rotate. Remove from onion when nicely golden.
3. In a small bowl, mix olive oil, lime juice, cumin, salt and pepper.
4. In a large serving bowl, toss sweet potato mixture, black beans, and dressing. Top with fresh chopped herbs just before serving.