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Quick Fix Vegan
by Robin Robertson

The dramatic color combination of sweet potatoes and black beans is outshone only by the fantastic flavors in this salad. With its nutty crunch of pecans and luscious lime and cumin dressing, this salad makes a great main dish lunch.
Serves 4


• 2 sweet potatoes, peeled and diced
• 1½ cups home-cooked black beans, or 1 (15-ounce) can, drained and rinsed
• 1/2 cup chopped yellow bell pepper
• 1/3 cup chopped toasted pecans
• 1/4 cup minced red onion
• 1/4 cup minced celery
• 1/4 cup chopped fresh cilantro or parsley
• 1 hot Chile, seeded and minced (optional)
• 2 tablespoons olive oil
• 2 tablespoons freshly squeezed lime Juice
• 2 teaspoons agave nectar, or 1 teaspoon sugar
• 1/2 teaspoon salt
• 1/4 teaspoon ground cumin
• 1/4 teaspoon ground coriander
• 1/4 teaspoon freshly ground black pepper


Steam the sweet potatoes over boiling water until just tender, about 15 minutes. While the potatoes are cooking, in a large bowl, combine the beans, bell pepper, pecans, onion, celery, cilantro, and chile, if using, and set aside.

In a small bowl, combine the oil, lime juice, agave, salt, cumin, coriander, and pepper. Pour the dressing over the salad. Add the sweet potatoes and toss gently to combine. Taste and adjust the seasonings. Serve at once, or cover and refrigerate until needed.

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