This was my go-to salad all summer because it’s so easy but so surprising. The sweet potatoes with the Dijon vinaigrette sounds like a weird combination but it totally works. The black beans offer a nice balance to the sweet/tart theme and the scallions have a nice bite that just works.

-Molly Neuman/Education Committee

Roasted Sweet Potatoes, Black Beans, Scallions Salad with Dijon Vinaigrette

• 2 pounds Orange sweet potatoes/ yams, cubed

• 1 can black beans- rinsed

• 1 bunch scallions- sliced

• 2 Tablespoons Dijon Mustard

• 1 Tablespoon Sherry or Red Wine Vinegar

• 5 Tablespoons Olive Oil

• 1 Teaspoon Salt (more to taste)

• 1/2 Teaspoon Black Pepper

Preheat oven to 450. In a large bowl, toss cubed sweet potatoes in 2 Tablespoons Olive Oil until evenly coated and spread onto a large baking sheet. Roast for 20 minutes, stir, spread again and roast for another 10 minutes until cooked through and slightly crispy. Remove and season with 1/2 teaspoon of salt. Let cool. In a small bowl, combine dijon mustard, vinegar, 1/2 teaspoon salt and pepper and slowly drizzle in 3 Tablespoons of Olive Oil,

In a large bowl, mix black beans and scallions with about 1/3 of the vinaigrette, add sweet potatoes and remaining vinaigrette and combine thoroughly. Taste for any additional seasoning and serve room temperature.

Photo from the Greene Hill Food Coop Fall Festival