Fruits of the Garden Committee
The garden committee took advantage of the beautiful day and started planting the community garden taking shape at the Denning town hall. It’s starting to look like a garden! Thanks to all who participated and especially to Steve Ellis who has been the driving force behind the effort. It is already proving to be a wonderful addition to our town center.
Mary Buchen, one of the committee’s gardeners, brought a wonderful salad as part of a potluck lunch and had even brought along a few copies of the recipe to share. It was so good, I thought I would share my copy here. Thanks Mary!
Roasted Sweet Potato Salad with Black Beans and Chili Dressing
Yield: 4 servings
- 4 medium sweet potatoes (about 1 1/2 lbs) peeled and cut into 1-inch chunks
- 1 large onion, preferably red, chopped
- 1/2 cup extra virgin olive oil
- salt and freshly ground black pepper
- 1-2 tablespoons fresh hot chili pepper (like jalapeno), minced (optional)
- 1 clove garlic, peeled
- juice of 2 limes
- 2 cups cooked black beans drained (canned are fine)
- 1 red or yellow bell pepper, seeded and finely diced
- 1 cup chopped fresh cilantro (optional)
- Heat oven to 400 degrees.
- Put sweet potatoes and onions on a large baking sheet, drizzle with 2 tablespoons of the olive oil, toss to coat, and spread out in a single layer. Roast turning occasionally until potatoes begin to brown on corners and are just tender, 30 -40 minutes. Remove from oven and set aside in pan until ready to mix with dressing.
- Combine chilies, garlic, lime juice, the remaining olive oil, salt and pepper in a blender or food processor and process until well blended.
- Place the still warm sweet potatoes and onions in a large bowl, add beans, bell pepper, chili dressing, cilantro and toss until evenly coated. Taste and adjust for salt and pepper as needed.
- Serve warm or at room temperature. Can be refrigerated for up to a day.