Ah, Fall! Thank you for the abundance of orange foods - pumpkins, butternut squash, sweet potatoes - and a plethora of ways to enjoy them. Sweet potatoes are most commonly prepared to emphasize their sweetness, with added brown sugar and cinnamon, but they can be fantastic in a spicy, savory dish, such as Mark Bittman's Sweet Potato Black Bean Salad.
- I didn't have red bell pepper, so used an orange one. It tasted the same, but wasn't as pretty.
- To amp up the heat, I threw in some additional chopped hot peppers.
- Just in case we might find the citrus overwhelming, I added half the lime juice.
- This versatile dish can be served warm or cold
I had high hopes for this salad, and it met and exceeded them! Despite the extra peppers that I added, there wasn't a ton of heat in this dish, but it was flavorful and delicious. I love that it can be served at any temperature, and can serve as a filling lunch or a side dish at Thanksgiving.