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Add a photoServings: 4
Ingredients
- 1 x 19 ounce can black beans, rinsed, and, liquid removed
- 1 lb sweet potato
- 4 lrg green onion
- 2 Tbsp. extra virgin olive oil
- 1 lrg red bell pepper Dressing
- 2 Tbsp. sherry wine vinegar
- 1 Tbsp. warm pepper sauce
- 1 Tbsp. soy sauce
- 1 Tbsp. Dijon mustard
- 1 Tbsp. packed brown sugar salt pepper
- 1/2 c. extra virgin olive oil
Directions
- Cook the sweet potato in boiling water for 20 min uncovered. Drain and cold and cut into 1/2" thick slices.
- Brush the sweet potato slices with 2 tbsp. extra virgin olive oil.
- Lay the green onion, potato slices and red pepper on the grill. Grill till the onions are brown and the potato slices have grill marks, about 10 min.
- Steam the pepper in a plastic bag then seed and coarsely chop. Cut the sweet potato into 1/2" cubes. Cut the green onion into 1" slices.
- Prepare Dressing.
- Add in vegetables and toss with the dressing. Serve on a bed of leaf lettuce.
- Dressing:Whisk the extra virgin olive oil, vinegar, brown sugar, warm sauce, salt and pepper.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 266g | |
| Recipe makes 4 servings | |
| Calories 774 | |
| Calories from Fat 314 | 41% |
| Total Fat 35.65g | 45% |
| Saturated Fat 5.12g | 20% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 347mg | 14% |
| Potassium 2069mg | 59% |
| Total Carbs 90.55g | 24% |
| Dietary Fiber 20.8g | 69% |
| Sugars 6.52g | 4% |
| Protein 27.06g | 43% |
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