Sweet Potato and Black Bean Salad

This has to be one of my favourite salads that I have learned from my mother. It is so fresh and bright but also very filling, so it can even hold its own as a meal if you’re in the mood for full vegetarian. Tonight, I paired it with a pork roast that I had cooked in the crock pot all day and it complimented it wonderfully. Let’s just say I’m not moving from this couch any time soon though, I’m now in a food coma!

The great thing about this salad is that you can customize it to your tastes. I made a few changes from my moms original recipe by using avocado oil and smoked paprika to season once cooked. The fresh lime juice is a must, do not give into temptation and use the bottled lime juice, it just does not taste the same. Unfortunately, I did not win over Vegetable Hater with this side dish but at least he tried a few bites, the only way he likes sweet potatoes are hot and crispy and in the form of fries with an accompaniment of dipping sauce. Ah well, can’t win ’em all! That just leaves more leftovers for me, hello lunch tomorrow! 🙂

Click here for the recipe!

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