In honor of this special time of year, I thought it appropriate to lead you towards an orange and black colored recipe today. Let me clarify that by “special time of year” I am not referring to Halloween, but the power of orange and black in the World Series. This recipe will make any Giant’s fan proud!
This dish was mama’s holiday go-to salad last year and it gained rave reviews from every potluck. Mama adapted this salad from a recipe in the New York Times (September 2009). I can promise you, this version of yams is unlike anything you have ever tasted. It is sweet, yet spicy and leaves a fresh citrus-herb flavor in your mouth. If your guests can take the heat, go ahead and double the amount of jalapeno.
Viva la orange and black! Enjoy this side dish tomorrow evening as you and your friends watch our Giant’s devour the Ranger’s! Bon appetite and play ball!
4 large yams (we prefer the ruby reds) or sweet potatoes, peeled and cut into dice-sized bites
1 large sweet onion (Maui or Wallawalla are wonderful), peeled and chopped
1/3 cup olive oil
1 jalapeno (or other hot chili pepper)
2 cloves garlic
2 cups cooked black beans (canned is fine if you are in a rush)
1 red (or yellow) bell pepper, diced
1 cup fresh cilantro, chopped
Toss onions and yams with 1/2 olive oil, salt and pepper and place, single layer, on baking sheet. Roast until tender & getting a little carmelized (about 30-40 minutes). Stir a few times during roasting.
In food processor or blender, blend jalapeno, garlic, remainder of olive oil and juice of the limes.
In a large bowl, combine the yam & onions with the beans, bell pepper and cilantro. Drizzle the lime/jalapeno mixture and toss. Add salt and pepper, to taste.
A terrific side-note to this side-dish: This salad is delicious warm, room temperature or cold. Perfect, don’t you agree?
Do you have any special orange and black themed party food that you will prepare for the games or Halloween this weekend?