We've had some record-breaking temperatures in the last few weeks, making it feel like we've already hit the dog days of summer, when normally we're just kicking off the start of the growing season. This bizarrely hot weather has got me into full-on "summer cooking mode"; when the temperatures start to soar we trade our piping hot soups and stews for lighter, cooler fare which includes lots of hearty dinner-worthy salads made with a variety of grains and beans.
Lately black beans and sweet potatoes seem to be an "in" combination, judging by the number of recipes pairing them together that I've seen in magazines and on the internet. Since everyone in my family loves roasted vegetables, I was inspired to create this salad which features the aforementioned beans and sweet potatoes with a variety of other roasted vegetables, then dresses them up with the Lime and Cumin Vinaigrette from my Southwestern-Spiced Barley and Vegetable Salad.
This turned out to be a winning (and very filling!) combination. It also makes a lot, as we miraculously had leftovers (that doesn't happen too much around here these days). I served the leftovers a few days later by tossing some steamed broccoli into the mix, then smothering it all in my Zesty Cheese Sauce, topping with breadcrumbs, and baking for about half an hour. It was delicious served that way, too - and might be a good option for those of you who have kids who are a bit apprehensive about beans and/or vegetables. For some reason cheese sauce seems to make most things have a lot more kid appeal :)
Ingredients:3 cups of cooked black beans (or 2 cans of beans, rinsed and drained)
4-6 spring onions (scallions), sliced
3 small sweet potatoes, peeled and cut into 1" chunks
2-3 medium carrots, peeled and cut into 1/2" chunks
3 small onions, peeled and cut into large chunks
1 large red pepper, seeded and cut into 1" pieces
2 tbsp olive oil
1/2 tsp each salt and pepper
2 tbsp olive oil
2 tbsp apple cider vinegar
2 cloves garlic, minced
zest and juice of 1 lime
1/4 tsp dry mustard powder
1/2 tsp cumin
1/2 tsp salt
1/4 tsp pepper
1/8 tsp cayenne pepper
Arrange the vegetables in a single layer in a 9 x 13" baking dish. Combine the olive oil, salt and pepper and drizzle over top, turning to coat the vegetables evenly. Roast at 425F for about 45 minutes, or until vegetables are tender. Let cool for 15-20 minutes, so they are warm but not piping hot.
Combine dressing ingredients and pour over vegetables. Add black beans and green onions and stir gently until everything is evenly combined. Serve warm or room temperature.
Serves 6-8 as a main dish.
I shared this recipe at Full Plate Thursday, the GCC Recipe Swap and Friday Favorites.
Want more salad ideas? Check out my roundup of Spring and Summer Salads.
Love what you read here? Find out how you can help support this blog.
Want to stay connected in between posts?
Click HERE to follow me on Twitter
Click HERE to like Abundance on a Dime on Facebook and get updates and tips on living frugally
Click HERE to like Cheap Appétit on Facebook and get updates and tips on frugal eating and cooking