Caribbean Sweet Potato and Black Bean Salad

It’s Monday! It’s always necessary to have a fun headband for a Monday morning workout.


Suitably perky, I got to CrossFit and commenced warming up. And then I tried to do a pushup. Oh yeah, the ribs.


It’s going to be a long recovery process. This is going to be my new area:


Hopefully soon, I’ll be able to get back out there:



So, let’s talk food. I found an amazing salad recipe that just begged to be made. Thank goodness it did! Om. Nom. Nom! I could seriously eat this every day. It really is that good. Serve it as a light meal on its own or an accompaniment to grilled meat.


Caribbean Sweet potato and Black Bean Salad
Makes 3 servings

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

*I did not have banana chutney. I live in Milton, Florida. Chutney is a foreign word here. I substituted apricot preserves. It was Uh-MAY-zing.

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 with 1/4 cup onions.

Calories 265 (14% from fat); Fat 4.2g (sat 0.6g, mono 2.3g, poly 0.7g); Protein 11.2g; Carb 49.7g; Fiber 8.9g; Cholesterol 0mg; Sodium 489mg

Recipe from Cooking Light, May 1998.


– jennifer

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