Becky’s Sweet Potato, Black Bean & Pomegranate Salad

Originally posted on 07/18/2014 in Page One “Chopped” Potluck

For the Sweet Potato Salad:
4 medium sweet potatoes, diced
1 TBL extra virgin olive oil or melted coconut oil
sea salt and cracked pepper
1 can of black beans, drained and rinsed
1 bunch of chives, chopped
1/2 cup pomegranate seeds
1/2 cup of feta, crumbled

Whatcha do:
Preheat the oven to 425 degrees. Toss the sweet potatoes in the olive oil and season to taste. Roast for 20-25 or until tender.

Remove from the oven and cool for at least 20 minutes. Toss with the rest of the ingredients in a large bowl. Dress with Citrus Dressing (recipe below). Serve at room temperature.

For the Citrus Dressing:
Juice and zest of 2 limes
1/4 of pink grapefruit juice
1/2 cup of olive oil
1 TBL balsamic vinegar
a pinch of sea salt

Add all the ingredients into a clean jar, put on the lid, and shake it like a Polaroid picture!