Black Bean Salad with Taco Spiced Sweet Potatoes and Cashew Chipotle Dressing

Black Bean Salad with Taco Spiced Sweet Potatoes and Cashew Chipotle Dressing

Rachel Braver won the Grand Prize for this recipe in the 2016 "My PCFMA Plate" Recipe Contest.



About 10oz salad greens (four good handfuls)

1 ½c cooked black beans (or one can rinsed/drained)

Dash of cumin

Dash of oregano

4 small sweet potatoes

1T neutral-tasting oil

2T taco seasoning


Pickled Jalapeno and Carrots (prepare ahead)

Avocado, thinly sliced


Creamy Chipotle Dressing (recipe below, prepare ahead)

Cilantro (optional)


Heat oven to 400. Peel and slice sweet potatoes into half rounds or bite-sized cubes. Toss in oil, taco seasoning and spread on a baking tray. If they are too close together, split to two trays, so they roast not steam. Bake sweet potatoes for about 20 minutes flipping halfway through.

While the potatoes roast, rinse and drain the black beans. Heat beans in a small pot with a little cumin and oregano and lime to taste. They may need salt if you are using homme cooked beans.

Put a cup or two of salad greens in each bowl. Arrange sweet potatoes, beans, avocado slices and pickled vegetables around the bowl. Drizzle dressing over the top. Add a lime wedge for garnish. Serve with extra dressing on the table.

Creamy Chipotle Dressing

1/2 cup raw cashews (soaked at least one hour)

1-2 small chipotles in adobo, seeds removed – adjust to taste based on desired level of spiciness

1 clove of garlic

Juice of 1/2 lime

1/2c water

Salt to taste (about 1/2t)

Soak cashews for an hour or up to 24 hours. Drain and rinse the cashews before blending.
Add all the ingredients and half the water to a blender. Blend adding more water until creamy and pourable. Taste and adjust lime, spice and salt as needed.