Nutmeg-infused Sweet Potato And Black Bean Salad
This Nutmeg-infused Sweet Potato and Black Bean Salad is a delightful dish from Grenadian cuisine that combines the earthy sweetness of sweet potatoes with the hearty flavor of black beans, all infused with the warm and aromatic essence of nutmeg.
Ingredients
- 2 large sweet potatoes, peeled and cubed
- 1 can (15 oz) black beans, drained and rinsed
- 1 teaspoon ground nutmeg
- 1/4 cup chopped fresh cilantro
- 2 tablespoons olive oil
- 2 tablespoons lime juice
- Salt and pepper to taste
Instructions
- Boil the sweet potato cubes in a pot of water for 8-10 minutes until tender. Drain and let cool.
- In a large bowl, combine the cooked sweet potatoes, black beans, nutmeg, cilantro, olive oil, and lime juice. Toss gently to mix.
- Season with salt and pepper to taste.
- Chill in the refrigerator for at least 30 minutes before serving.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 20 minutes
- Total time:
- 35 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 250 per serving
- Protein
- 8g
- Carbohydrates
- 45g
- Fat
- 3g
Supplies
Large pot Colander Large mixing bowl
Tools
Knife Cutting board Vegetable peeler Measuring spoons
Serving suggestions
Serve the Nutmeg-infused Sweet Potato and Black Bean Salad as a refreshing side dish for grilled fish or chicken.
Tips & tricks
For an extra burst of flavor, sprinkle some extra nutmeg on top before serving.
Cost
$10